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TIEP

IBOOK II

or THE

HOMELIBRARY

BY

MRS. ALICE 6ITCHELL KIRK

LECTURER AND INSTRUQORIN DOMESTIC SCIENCE.

AUTHOR'MRS, KIRKS CARD INDEX

COOKING RECIPES"and "HANDYEXPENSE CARDS FOR HOUSE KEEPERS':

CLEVELAND, OHIO,Published by

THE R. C. BARNUM CO.Cleveland, Ohio—Minneapolis, Minn.

Boston, Mass.

IMPERIAL PUBLISHING CO.TORONTO, CANADA

1920

COPVRIGHTKD I9I0,

BY

R. C. BARNUM.All Rights Rbserved,

OOFYMGHT NOTICE.The recipes for which credit is given to "Mrs. Kirk's Card Index Cooking

Recipes" are protected by the following copyrights : "Mrs. Kirk's Card IndexCooking Recipes," Copyright 1906, by Mrs. Alice Gitchell Kirk ;

" SupplementalSet No. 1," Copyright 1907, by Mrs. Alice Gitchell Kirk; " Supplemental SetNo. 2," Copyright 1908, by Mrs. Alice Gitchell Kirk ; " Supplemental Set No. 3,"

Copyright 1908, by Mrs. Alice Gitchell Kirk ;" Supplemental Set No. 4," Copy-

right 1908, by Mrs. Alice Gitchell Kirk; "Supplemental Set No. 6," Copyright1909, by Mrs. Alice Gitchell Kirk.

" Mrs. Kirk's Card Index Cooking Recipes " and '* Supplemental Sets '• arepublished by the Yawman and Erbe Mfg. Co., Rochester, N. Y.

AUTHOR'S PREFACE.

Though the world is full of cook books of every description, yet it hasbeen my experience that there are few of them that are more than a collection

of recipes. There are few really good teachers of the science of cooking. Forthe past thirty years the author has been engaged in teaching of some kind,

ranging from kindergarten work to assistant at Chicago University and fromprivate teacher of cooking to Public Lecturer on Domestic Science. Thistraining has not only given me a knowledge of the subjects in hand but hasperhaps rendered me capable of imparting this knowledge to others in a wayto be easily, understood by all.

Having managed a home of my own for twelve years and having lived

in both the country and the city have probably given me a knowledge of thepractical needs of the average home. Further than this, I am called upon reg-

ularly each week by 'phone to direct the culinary affairs of many Clevelandhomes, thus giving me the practical experience which is lacking in so manyteachers X)f Domestic Science. Furthermore, during the past five years I havedelivered (and am still engaged in the lecture work) a series of over six hun-dred public lectures on cooking, a larger number than ever before delivered

on this subject by any woman in one place. These things have brought me in

direct contact with thousands of people of all classes, given me a knowledgeof their needs and at the same time fitted me for imparting this knowledge to

others in a practical way.Having been principal of private schools and being at the present time a

member of " The Domestic Science and Art Association " of Cleveland, and" The American Home Economics Association " of Chicago, and also State

Secretary of " The Associated Clubs of Domestic Science " has brought me in

contact with many of our ablest instructors in Domestic Science and aflforded

me an excellent opportunity to get the best and most modern ideas relative

to the science of cooking. These ideas I have endeavored to incorporate in

this work, leaving out the technical things and making them practical for the

home.I believe in having system in the home and a business-like management

of household affairs as is attested by the fact that I am author of " Mrs. Kirk's

Card Index Cooking Recipes " and also of " Handy Expense Cards for House-

keepers " and ** Correct Combinations of Foods for Daily Use."I have given over two hundred of my choice recipes in this work and for

these I have adopted the form used in my " Card Index Recipes." It will be

noticed at a glance and without reading the recipe, one can tell just whatmaterials are required and the quantities of each. One can also tell the utensils

that are necessary and thus have everything in readiness before beginning the

work. Then are given full and complete directions for 'putting together and

cooking the ingredients. These directions I have endeavored to make so

simple and complete that the girls and the young housewives with no previous

ii PREFACE.

experience can use these recipes and be certain of good results. Tr ougn the

cook with many years of experience may become so skillful that she can

"guess" at quantities and generally get good results, yet it is necessary for

the inexperienced to observe absolute accuracy in following every instruction.

In fact, the time has gone by for " guessing " at quantities. Use accuracy and

you will never have failures for the same cause always gives the sameresults.

Preceding each chapter will be found the general principles underlying

the science of cooking and I believe it will pay every woman to carefully studyand follow these rules, for cooking is now as much of a science as is any other

branch of knowledge, I believe that cooking and the management of house-

hold affairs should be a pleasure rather than a drudgery. I believe that aknowledge of proper foods and the proper way of preparing them is one of

the most important sciences, for our health and temperament, arid conse-quently our happiness and sue'cess in life, largely depend upon what we eat.

Though the two hundred recipes make dainty and attractive dishes, yet I

have had due regard to economy and the " Favorite Home Recipes for EveryDay Use " have been gathered from mothers living in all parts of the world.They are the dishes " like mother used to make," and I believe they will befound the most simple and practical collection of recipes for every day us'b thathas ever been published.

It has been my object in this work, not only to give some of the gf^neral

principles underlying the art of cooking, but also to give simple and practicalrecipes that can be used in every home in the country.

THE AUTHOR.

CONTENTS.

Author's Preface -.o . . . « I

MRS. KIRK'S DEPARTMENT.The Housekeeper's Science of Cooking or Domestic Science in the Home 1

Bread Making 7Cakes 14Meats 33Meat Substitutes and Substantial Meals Without Meat 30Eggs i 37Sauces , 43Soups 46Vegetables 51Salads and Salad Dressings 63Desserts 68Bieverages 80Chafing Dish Cookery 86The Canning of Fruits and Vegetables 90Preserving and Jelly Making . ^ ; . . . . 95Pickling :...'. 101

THE PEOPLE'S HOME RECIPES FOR EVERY-DAY USE,Bread Making 105Light Breads IllCake Making ; 119Meats, Poultry, Game, Fish, Oysters and Croquettes 139

Soups 140

Eggs 143Vegetables ^ 148Relishes, Cheese and Chafing Dish Cookery , 151

The Art of Candy Making 154

Pies T. 163

Salads and Salad Dressings 166

Puddings and Sauces 170

Creams and Custards 176

Ice Creams, Sherbets and Ices 178

Beverages 181

Canning, Preserving and Jelly Making 185

Pickling 189

Preserving Meats 195

What to Do and How to Do It 197

Supplement 3^0

Index 323

iii/

LIST OF ILLUSTRATIONS.

PAGE

Portrait of Mrs. Auce Gitchell Kirk Frontispiece

No. I. Table Laid for Single Service for Informal Dinner Laid for Sout

Course Followingiv

No. 2. Dishes to be Used in Informal Dinner Following Table Laid for

' Soup Course as Shown in No. i .Followingiv

No. 3. Table Laid for Coffee and Dessert Following iv

No. 4. Table Set for a Dinner Where the First Course is a Fruit Cocktail Following iv

No, S. Table Set for a Dinner Where the First Course is a Fruit Cocktail Following iv

No. 6. A Kitchen Cabinet and Conveniences in a Modern Kitchen Following iv

No. 7. A Few of the Larger Necessary Kitchen Utensils (14 Cuts) Followingiv

Na 8. A Few of the Smaller Necessary Kitchen Utensils (15 Cuts)....Followingiv

(Photographed especially for this book.)

NO 1 TABLE LAID FOR SINGLE SERVICE FOR INFORMAL DINNERLAID FOR SOUP COURSE.

The soup plate is on a service plate which is an eight or ten-inch plate. Observe

closely the accuracy with which knife, fork, spoons, goblet and other service are placed

on the table. The soup spoon is placed to the right of the knife and the soup ladle to

the right of the soup spoon. Using left hand for removing cover of tureen, you are

ready to take the ladle in right hand and serve soup which may be passed to other

members of the family at table.j ,.,.,,, . „,

The water glass or goblet should alwrys be placed at end of knife blade, ihe

bread and butter plate is on the left side at end of fork. The silver is always used

from the outside toward the plate, either from right or left. Napkms should always

be placed on left side of fork. Twenty-four inches is the usual space allowed for each

cover or person.


NO. a. DISHES TO BE USED IN INFORMAL DINNER FOLLOWING TABLELAID FOR SOUP COURSE AS SHOWN IN NO. 1.

Note convenience and care in arrangement of the dishes to be used for the re-

mainder of this dinner. It saves a great deal of time and anxiety to have every dishin readiness for use and, at the same time, this table should be as attractive as thedining table. For time saving this table ma;^ be drawn up close to the hostess whereshe may easily reach many things without rising from the dining table.

NO.

(Photographed especially for this book)

3. TABLE LAID FOR COFFEE AND DESSERT.

This r^resents the same table shown in No. 1 at close of dinner. The dessert

spoon and after-dinner coffee spoon are at the right of the dessert plate which is

brought in with the finger bowl on it and set down before each guest, the finger

bowl being removed to the back and left of the plate. Then the dessert is brought

in and passed or placed on the dessert plate, the water and claret glasses remaming

during the entire meal. When dessert is finished the finger bowl is replaced on the

plate ready for use. The tips of the fingers are dipped in the water_and wiped on

the napkin. Never put the napkin in the finger bowl. If necessary to wipe the lips, do

this by wetting the finger tips, touching the lips and then wiping with the napkm.

The coffee percolator is convenient and sociable and adds very much to the final enter-

tainment of the guests and is coming more and more into every-day use.


NO. 4. TABLE SET FOR A DINNER WHERE THE FIRST COURSE IS AFRUIT COCKTAIL.

This is to be followed with a soup course or not as one chooses. The small plate

holding the cocktail glass is on the regular ten-inch service plate which is to remain on

the table for any other course which is to follow up to the regular meat course whenit is to be removed and regular dinner plate brought in.

The knives, forks and spoons are arranged in their respective places. The fork

to right of knife is the one to be used for the cocktail; or, if much juice is in the cocktail,

a spoon should be substituted in place of fork, being laid in exactly the same place

as the cocktail fork. All silver placed to the right of the meat knife is supposed to be

used preceding the meat course.

Note the arrangement of the glasses: the water glass at the end of the kmfeblade; cordial glass next, which is taken at the beginning, of the meal; the sherry glass

next, which usually comes with the fish course and may be omitted if no fish is served;

and the next is the claret glass which is to be used during the entire meal.


NO. 5. TABLE SET FOR A DINNER WHERE THE FIRST COURSE IS AFRUIT COCKTAIL.

This is the same as No. 4 except change in Center Decorations. (See description

of No. 4.)


NO. 6. A KITCHEN CABINET AND CONVENIENCES IN A MODERNKITCHEN

In the kitchen most women take too many steps in preparing meals or doingtheir ordinary baking.

_Much of this work

_may be accomplished while sitting on a

stool which should be in every kitchen. Besides showing all the conveniences gatheredin one spot for comfortable working this illustration shows utensils in readiness forbread making—the bread mixer to the left. Note the_ accurate measuring cup whichis divided into halves, quarters and thirds and is very important to use in all cooking.In fact, there is no such thing as luck in cooking in these days and accurate measurementis absolutely necessary. With all supplies and utensils in one place much labor anddrudgery are saved in the kitchen. Note Recipe and Expense Cards at left.

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rt-O B u S

THE HOUSEKEEPER'S SCIENCE OF COOKINGOR

DOMESTIC SCIENCE IN THE HOME.1. i"

Good cooking means the knowledge of all fruits, herbs, balms and spices, and all that« liealmg and sweet m fields and groves, and savory in meats. It means carefulness, inven-tiveness, watchfulness, wiUmgness and readiness of appliances. It means the economy ofyour great-grandmothers and the science of modem cbettasts.''—Ruskin.

THE HOUSEKEEPER'S CREED.I believe housekeeping and cooking is and should be interesting and

worthy work and that the majority of women would enjoy it if they had theopportunity to know more of its science ; that it must be considered elevating—the highest art—and not a menial and brainless occupation. If a man is not

âshamed of his profession or work, there is no reason why a woman shouldbe ashamed of hers.

I believe before marriage every woman should show to the man sheis to marry that she thoroughly understands the work of making and keepingthe home on a perfectly systematic and business basis, as much as the man hasshown her that he has a profession or business capable of providing the incomefor the maintenance of home and family.

I believe that marriage is a life partnership with mutual interests as wellas love; a partnership of square dealing and equally shared responsibilities,

and should not be entered into from any other motive.It is reasonable to suppose that the young woman should be able and

willing to keep house as conscientiously as she has taught school or music orused the typewriter.

Can you use the salary of the young man wisely, economically and-so that

each of you may live comfortably, besides saving a little for the proverbial" rainy day?" This question should be answered before marriage.

I believe home making, housekeeping and all that goes with it is notdrudgery, is not a narrow sphere for the woman, but that it is the very high-

est type of living." He who gives us better homes, better books, better tools—a fairer outlook and wider

hope—him will we crown with la\xre[."-Êmerson.

WHAT CONSTITUTES HOUSEHOLD MANAGEMENT.Not many years ago everything made to meet the needs of the people was

created in the home. Now, as different shops and factories have taken most

of the productions and developed them into large and flourishing industries

and manufactories, there are two jjroblems always to face, and these are

—

production and consumption. It is interesting to watch the wonderful strides

of today in producing wealth, but it is of at least equal importance how this

money is spent ; and the home is the center for the consumption of this weajth.

It has been said by students of Home Economics that the greatest financial

losses come through the home. If this be true, then women should begin to

have a better understanding of th^ practice of economy in the home. First,

th«y should help and encourage in every way to increase the income; and

3 THE PEOPLE'S HOME RECIPE BOOK.

second, to lessen the expenditures. It is not always what we earn, bnt howthat is spent that insures the best economy and results in perfect, or nearly

Iêrfect, household management. At the present time the difficulty with the

housekeeper is not so much that she has lack of income, as that she tloes not

always spend wisely.

Women are almost having their first real awakening to the fact that theymust acquire more knowledge and skill to do the work in the home success-

fully and thus live better and have greater enjoyment and prosperity.

Home-making is, or should be, a business. The home has close business

relations with the grocer, butcher, merchant, bank and in fact the business

world in general and only business-like methods can succeed.

Begin early in life with your daughters and train them in systematichousehold management and home-making and there will be fewer financial

failures in the business world.

HOUSEKEEPING A PROFESSION.Housekeeping has passed the days of mere drudgery and now ranlfs among

the professions.

There is much thought exercised by the well trained and tKoughtfrd house-wife who plans and directs and knows herself how to do any of the work in

the home.We know this work takes more brains than dollars, and education and

training are necessary for the woman who selects the food, clothing and all theworks of art for the uplifting and growth of a' well-balanced family, mentally,morally and physically. She should be trained in the estimation of values,in food, clothing and household furnishings.

She should have had practice in the various duties of a home before mar-riage. Otherwise the expense comes at the wrong time, which is unjust tothe man. Mrs. Ellen H. Richards says, " By teaching the girl under fourteenhow to cook, she will do it naturally and easily when she is a housewife." If

women knew how to do this work well, it would cease to be a drudgery.A good business man has to know his business thoroughly and apply to

it ordinkry business principles and systematic methods in order to succeed.The same is true of housekeeping.

HOME EXPENDITURES AND ACCURATE RECORDS." An economical household, not a stingy one, makes a successful and contented home."

-~Preeman. ^

" In olden times women thought and thought before they spent, oftenmaking the spending a burden. Now women often spend and then think andthink and think." ,

There shpuld be some happy medium.If we have studied pure foods, good taste in dressing and the same in

fui nishings for the home, we have made great advance in the lessening ofhome expenditures. Accurate accounts should be kept of the allowance forsuch use and what it is sjrent for. There are many ways of doing this but oneof the simplest is a card index system on which the expenditures for the day,not itemized, but headings, may be quickly noted and footed up at the end ofthe week. This is absolutely necessary for system and economy in the home.

It is true, that all the members of the family must unite in this if it is

successful. They must all agree upon a universal or given standard of living.

It is better to divide the income to cover the necessary expenditures and thentry to live within it. The figures must be before you or you will find wasteand more waste. One housekeeper recently said to me in trying my Expense

DOMESTIC SCIENCE. , 3

Cards, " I found I was not losing on my regular e;q)enditures, such as gro-ceries, etc., but my ' miscellaneous ' was appalling." Tweiity-five cents todayand another tomorrow seems very little but for a month or year it meansmuch Idss.

ORGANIZATION AND DIVISION OF LABOR.It is very easy for most of us to imagine the home where no system or

prganizatiqn exists.—^There is no order; things are placed here today andthere tomorrow and valuable time is spent in searching for articles which haveno settled resting place. This kind of living, or staying, more properly speak-ing, reacts upon every member of the household. The work is much harderand costs infinitely more in time, strength and money than a definite and well

regulated home would cost. " It. is not the revolution that wears out themachinery, it is the friction," and nowhere is this so true as in the home. If

the housewife has had no training or experience her troubles are legion. It

is first in knowing how and what to do, the proper division of this labor, andwhen it is to be done. It makes very little difference whether it is the womanwith no servants or one with several. It is now conceded by every thinking

individual that the housewife must not only know how the work is to bedone ; but must be able to plan, systematize and direct the same.

Applying this knowledge every day, one need not carry the kitchen or

three meals a day " on their shoulders " from morning until night, but havereguJar hours for definite and systematic work, recreation or study. It is veryeasy to direct " Mary " to do the washing, bake a cake and have company for

dinner, and it is quite another thing to know the necessary time required to

do these things.

System is the keynote of the home. Each day's work should be_planned

in advance ; in fact, a written or printed plan of work should be in every

kitchen. Then a written menu of the meals.. These maybe written on cards,

one for each day of the week, and indexed under the card index system so uni-

versal now. On the opposite page may be references showing where recipes

for certain dishes may be found, or any other notes. The grocery order should

be made out and the refrigerator consulted at the same time. " Woman'swork," it is said, " is never don«." It has been largely her own fault. Plan,

systematize, and pigeon-hole your work ; in other words, get rid of it, w;hich

will be a wonderful care-remover.

Woman's life, as a rule, is made up of little things. This is particularly

true in the spending of small sums of money ; five cents here and there, then

a dime, quarters and, dollars until in this small spending they do not realize

that " tremendous whole."

I repeat, housekeeping is a profession and it is the careful watching of

just the right time to buy, and what to buy, that constitutes good household

management. Much depends on the manner or style of living whether you

should buy in large or small quantities. Find the happy medium between

the hand to mouth style of living and the buying in too large quantities, which

may mean waste. Mariceting is an art. We had better say to market well is

an art. Buy foods in season as nearly as possible. If you can only purchase

a little, buy that which is good.and use every bit of it. It is the little wastes

that fill the garbage can.

A WELL EQUIPPED KITCHEN AND THE UTENSILS." The best is the cheapest " is a good rule to follow. In many homes th«.

surprise is that the meal can be prepared with the meager kitchen equiptnent

THE PEOPLE'S HOME RECIPE BOOK. \

provided. Be proud of your kitchen and utensils but take care of them. Thevery best of utensils may soon be useless if placed over too hot fires, especially

gas. On the other hand a medium priced article in the hands of a skilled

worker may outwear the very best utensil in the hands of a careless one.

Many accessories in the kitchen have come to be looked upon as " musthaves " through long use. The evidence of utility in everything, together

with good taste and judgment in every selection, are the great essentials in

buying -kitchen as well as other utensils.

Fireless Cookers and Steam Cookers are doing much to overcome this,

as in either o>f these methods of cooking neither food nor utensils can be burned.Do not buy every new thing that comes out. Find out whether it is of prac-

tical use, then buy it and use it. Too many articles and in inconvenient places

are as bad as not enough. Have a convenient drawer or hook for utensils andalways have them in that place and,no other.

The Fireless and Steam Cookers and Bread lyiixers are among some of thekitchen utensils that have come to stay and it is the intelligent, thinking, up-to-date housekeeper that is Ipoking for the practical, helpful and attractive

equipment for her kitchen.

KITCHEN UTENSILS.RangeRefrigeratorSteam CookerFireless CookerTea kettle3 stew pans, 1 qt. to 3 qts.

Steel spider, 9

Double boiler, 2 qt.

Steel frying pan, 7ToasterFrying basketSpatulaMuffin panColanderCoflfee potTea potFood chopperChopping knife and bowlStrainersBread mixerBread pans, 2 or moreBread boardRolling pinFlour sieve

Pans or basins,

Bowls, about 5

Dish panDrainerFloor and stove brushesBroomSteel knives and forks, 3

French vegetable knife

Vegetable 'brushCream whipEgg beaters, Dover and flat wirebeater

Covered roasterCake pans, layer, S

2 or morein assorted sizes

Meat and bread knivesLoaf pan, square, oblong or ovalSponge cake pan ,

Sink strainerScalesSoap shakerPotato and vegetable pressSalt boxGmterMeasuring cups, 1 tin and 1 glassLemon squeezer, glassPie plates, 3 or moreSkewersSkimmerTable spoons, 3Tea spoons, 3

Measuring spoonBread boxFunnelVegetable and pudding dishes, 2Potato masher, woodGarbage pail

Waste basket, closely wovenReceptacles for flour, sugar, cereals, con-diments, molasses, etc.

Kitchen cabinet or tableChairHigh stoolSlotted wooden spoonWooden spoon, small size

CasseroleCustard cupsTin mold f

Coffee mill i

Clothes hamperCarpet sweeperMrs. Kirk's Card Index Cooking RecipesMrs. Kirk's Housekeeping Expense Cards

DOMESTIC SCIENCE. 5

XAUNDRY EQUIPMENT.Wash tubs, 2 medium, 1 large SoapsWash board, medium Clothes basketClothes pins Ironing boardClothes line ~ IronsBoiler Clothes stickWringer Clothes poleWash tub bench Clothes horseBluing Small vegetable or nail brush (for

-^ Starch fringes)

HOUSEKEEPER'S EVERY DAY SCHEDULE."In any community organized on really healthy lines, the average woman will have

quite enough to do in her own home, whether she is rich or poor. Nowhere else can shedo work of such value to the nation."

—

Theodore Roosevelt.

Kitchen calendars or schedules have probably been written for nearlyevery cook-book published. It has been a serious question in my mind howmuch time and thought to devote to this. If the housekeeper will use it, it is

worth while. If she is a " guess cook " or " near enough " it would be wasteof time to prepare it.

With the thousands of women with whom we have come in contact in thepast four years, I know they are steadily advancing along the line of betterand more wholesome living, and more accurate cooking. By such these pageswill be read and consulted or a copy made and framed to hang in the kitchen.

One of the most difficult problems the housewife has in her cooking is deter-

mining the tamperature of the oven for baking. Moderate, hot, very hot, cool,^

etc., may not mean the same thing to one that it does to another. Thermom-eters are coming into general use, are inexpensive and will do much to notonly relieve the anxiety attending the baking, but there will not be failures

as before when it was all guess work. We are learning to be systematic andaccurate in all that pertains to housekeeping and cooking ; and as a result workis easier and we have better cooked foods with fewer failures.

A half-pint measuring cup of tin or glass can be purchased at any depart-

ment store for five or ten cents, and it is standard for all recipes given^ Donot expect perfect results using a tea cup one time and a coflfee cup another,

or guessing at the halves, thirds or quarters. No matter what your experi-

ence or judgment, in order to have a recipe give perfect results, alvrays—^wifti

all conditions equal—there are certain measurements which must be strictly

followed.TABLE.

1 cup equals \ % pint or regular measuring cup4 tablespoonfuls % pint or regular measuring cup1 gill equals % pint or regular measuring cup1 pint equals 1 pound1 cup of butter % pound2% cups powdered sugar 1 pound2 cups of sifted flour % pound1 rounding tablespoonful of flour % ounce1 rounding tablespoonful of sugar 1 ounce1 rounding tablespoonful of butter .~ 1 ounce

GENERAL TIME FOR COOKING VEGETABLES.Boiled Potatoes ; . 30 minutesBoiled Rice 15 to 30 minutesBaked Potatoes 45 minutesBoiled Sweet Potatoes 35 minutesBaked Sweet Potatpes 45 minutesBoiled Turnips ^ 80 to 30 minutes


New -Carrots 30 minutesOld Carrots 60 minutesGreen Corn—boil 5 to 10 minutesGreen Peas, fresh IS minutesGreen String Beans 45 miniates

Green Shelled Beans 4S minutesGreen Lima Beans .' 30 minutesSliced Cabbage 20 minutesBoiled Cabbage 1 hourCauliflower 30 minutesSquash 20 minutesStewed Tomatoes 20 minutesOnions 45 minutesCelery 30 minutesBa!:ed Bananas ' 30 minutesBaked Apples 25 minutes

BAKING." She can bake, she can broil, she can fry,

Ne'er a cake does she spoil, nor a pie.

She's perfectly neat,

Her temper is sweet.And this is the reason why."

Mitch depends upon the regulation of heat in planning any definite timefor baking ; an oven may be slow for some things, quick for others and so on.

Follow recipes and note the time and kind of oven given; this will be of more^service to the housekeeper than all the tables ever written, Bread and cakecannot be baked once or twice in three months and you know much about tem-perature of the oven. This knowledge of ovens only comes by continual prac-

tice, or, as before stated, by the use of a thermometer often enough to becomeperfectly famihar with its registrations.

TABLE SETTING AND SERVING.(Table Etiquette.)

When hearts are light and spirits gayYou almost hear the table say:

"These people give me hearty cheer,

I'ni very glad they're round me here."

If food is wholesome, linen white,China and silver polished bright,

{ With pride the table spreads its leaves.

Glad to dispense what it receives.

With friends in loving converse nearThe table speaks for all to hear.

It says as plain as table can:" Draw round me all, I'm spread for man.''

—Table Talk.

The duty of setting the table usually falls to the daughter of the housij,

if there is one. If not, the mother has this added responsibility if sheâs nohelper in the home, and even then, if she wants care and neatness in this mostartistic work, as the maid of all work does not have time to devote to it.

There should be a certain personality in the setting of a table that belongs to

some member of the family. 'And there are some absolutely fixed rules for

the placing of the service on the table.

In the first place the linen should be spotless and white and as fine as yourstyle of living will warrant ; the simpler linens for every, day use and the finer

ones for special occasions. They may be all this, but if they are not ironedwith great care and the corners of cloth and napkins folded perfectly even,the very foundation of table setting is a failure.

BREAD MAKING. 7

Have a soft pad or undier-cloth on the tatile before the cloth is laid. Thelinen then wears better, looks richer, and there is less noise from the dishesand silver. Lay the cloth perfectly smooth and straight, being careful in doingthis not to make a wrinkle. Place the knives to the right of each place withthe blade turned toward the plate and the fork to the leSt, each one inch fromthe edge of the table and allowing about twenty-four inches for each guest.

Place teaspoons to the left of the fork and soup spoons and oyster fork to

the right of the knife. Do not place too much silver on the table at once;better have it brought in later, as needed, by the one doing the serving.

Place the butter plate back to the left of the tip of the fork, and the water glass

to the right at the tip of the knife.

The napkins should be folded perfectly square and placed to the left of

the forks. The remaining setting of the table all rests entirely upon the in-

genuity and good taste of the housewife. Just a suggestion—^keep it simple

rather than have too much on it. Nothing speaks more loudly for the refine-

ment of a family than the perfectly set table.

In the serving, when a maid is in attendance, all food should be served

from the left side. If it is passed, to be set down, from the right side. Nearlyeighty- five per cent, of the families are without help in this country; conse-

quently, most of the serving is done at the table; or, members of the family

take turns and in this manner there is less confusion.

bread"making.(Including Muffins, Rolls, Pop-Overs, Gems and Griddle Cakes.)

" Full many a gem which should have raised serene.

Burns to a crisp behind the oven door,And many a sack of flour is borne to burst unseen,And waste its whiteness on the kitchen floor."

Flavor, in bread, by many people is considered one of the first requisites

;

and the difference in flavors is entirely due to the amount of soluble carbohy-

drates and the kind of flour which will produce the greatest per cent, of gluten

both in quality and quantity; and again upon the fermentation used in the

making.Every housekeeper who wishes to be able to make perfect bread,, should

acquaint herself thoroughly on the subject of " flours." And any of the best

cook-books will enlighten her on the stibject with very little effort on her part.

The housekeeper must know all she possibly can of flour, yeast, fermentation

and baking, in order to attain anything like success. There are two distinct

kinds of flour called Spring and Winter.

The Spring wheat is stronger and contains the greater amount of gluten

fmuscle building food), and for this reason will retain more moisture and

produce a greater number of loaves of bread than the Winter. I mean by

this the hard Spring wheat. Personally, I prefer a blending of Spring and

Winter wheat, providing the mixture is largdy Spring.

A good bread flour should be a rich creamy yellow> rather " sandy " in feel-

ing and should fall apart easily when taken between the thumb and forefinger.

Good pastry flour is not so yellow in appearance and is easily packed into a

little cake, when pressed between the thumb and forefinger.

In the following recipes for bread making it has not been possible to give

the exact amount of flour, as different flour, even from the same mill, re-

quires more or less liquid.


These liquids may be water, milk, or milk and water together. The mostwholesome bread is made without butter or lard. If you are in doubt aboutyour yeast, a little sugar may be used, which will help to create the neces-

sary activity. Of course, you will not expect good bread from poor yeast;but the sugar will aid the growth of yeast plants still alive. Butter and lard

retard the yeast and when used a little additional yeast should be supplied.

Bread should be well kneaded and this is more easily accomplished byusing a Bread Maker. It is the only hygienic way to knead the bread, andthese machines can be purcixased at from $1.35 to $3.50 and are a great savingboth of time and labor. Bread can be well made and spoiled in the baking.The oven should be ready for the bread, and that at a temperature of what is

called a " quick " oven, or if you use the oven thermometer ten minutes aftar• 12 for twenty minutes, and then cooling to five minutes of 12, for the remain-ing twenty-five minutes. Remove the bread from the oven; do not cover,

but allow the air to circulate freely around it. When cool place in a clean,

dry, bread box, which has been washed, dried over a little heat and closed to

keep out any particles of dust, which carry germs, producing mold.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfff. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 1. VERY BEST BREAD.

Materials. Measure. DIRECTIONS.Milk 1 Cup

Water 1 Cup Have the bread mixer clean, scalded

Salt ...; y. ; r.;.".;;;; " i TeaspoonM ^"Â,

screwed in place. Low, if you. ,, 1/ ^ ,

wish to sit down to use it and highCompressed Yeast.... % Cake

jf you ^re going to stand, so you doBread Flour 6 Cups not have to stoop. Put the milk and

water into the stew pan and bring to

UTENSILS- *^^ scalding point. Pour this into the

„ , ,,. ,, ' . ^ mixer and let cool to lukewarm. Dis-Bread Mixer Measuring Cup ^^^^^ ^ê yeast in half a cup of luke»Stew Pan Measuring Spoon warm water, add a little flour, about

two or three teaspoonfuls, cover and set— this to rise, while the milk and watetmixture is cooling. When that is luke-

warm, add the yeast sponge, and only 5 cups of the flour all at once, with thesalt. It is better to add the remaining cup of flour as you see that it is needed,but be very careful and not put in too much flour as this will make the breaddry. Now turn the mixer for about 15 minutes, then if it is still sticky, addthe remaining flour, half a cup at a time until your dough is just right.It is kneading, as much as the flour, which relieves the stickiness and makesit smooth and springy to the touch; better too little, rather than too muchflour. About 20 or 30 minutes is usually sUifficient for this kneading in themixer, then cover and set in a warm place. Now this does not mean hot,nor in hot water, nor on a radiator where you would get uneven temperature,but out of drafts, in a perfectly warm place. Let rise two hours or untilit doubles its bulk, or breaks down and leaves a hole when you place yourfinger into it. Have your pans greased and warm (not hot) , and divide thedough into two equal parts, shaping lightly into loaves, put into the pans and

BREAD MAKING. 9

cover with greased paper, setting in the same careful temperature to rise

an hour or until it has doubled its bulk and the pan feels light. Now withall of this care, bread nây be spoiled in baking if you do not understandyour oven. Have a hot quick baking oven. Put in the bread when readyand bake for 15 minutes; it should just begiiTto have a delicate color. Nowlower the temperature a little so that it is a steady, moderate heat andbake it for this sized loaf 45 minutes. Practice is the only sure success to-

wards good bread making.If you desire a stronger flavor to your bread, knead for ten minutes after

the first raising and let rise again. This takes a little longer time than thefirst process. This will make two loaves of bread.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Hocheater,- N. Y.

Supplemental Set No. 4. Copyright, 1908, by Mrs. Alice 'Gitehell Kirk.

Recipe 2. GRAHAM BREAD.Materials. Measure. Weight. ^ DIRECTIONS.

Milk 1 CupMfiJasses „^ £"P, ,, Melt the butter in the scalded

Yeast'Cak;" :::::;:? gî«^P°°"^"'^ milk. Cool to lukewarm and add aHWater (lukewarm)!*. % Cup the above ingredients, the yeast soft-

Salt 1 Teaspoonful ened in the water. Beat thoroughlyGraham Flour 2% Cups and set aside tobecome light; thenWhite Flour ....... 1% Cups

^^^^ j^^^ ^ 1^^^^ ^^^^^^ p^^^\^^ ^^^âgain light bake about an hour in a

UTENSILS: moderate oven. Do not let the doughStew Pan Large White Bowl become too light after turning into

Measuring Gup Breads Pan the bread pans.Mrs. Kirk's. Card Index Cooking Recipes.

Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. h.

Copyright, 1906, by Mrs. Afice GitcKeU Kirk.

Recipe 3. GRAHAM AND DATE BREAD.Materials. Measure. Weight. DIRECTIONS.

Milk 1 Pint

?/h[t°e Ffoûr"".".''!!!! \\ Su^s •

,Scald the milk Remove f«,m the

Graham Flour 3 Cups lire, cool and add the molasses and salt.

Salt 1 Teaspoonful Pour into the bread mixer, and wheiiCompressed Yeast .. % Cake lukewarm add the yeast dissolved in theLukewarm Water . . Va. Cup ^^^^ ^^^^^ .

^jf^ j,^ -^j^^ ^j^j^^ ^^,^1 ^j.^.

- I

'"ham flour, and beat well in the mixer.

UTENSILS: Set in a warm place to rise (about 68°

Mread Mixer Measuring Cup Fahr.) until it doubles its bulk.

Spatula Measuring Spoon ; Beat again and place in greased breadBaking Pan Knife pans. Let rise, and bake in a moderateBread Sieve ^^^^ p^^ ^^^ j^te bread add the dates

: cut up in small pieces at the time of

the second mixing or beating. Part

English walnuts and part dates may be used for this bread, which is very

nice for school sandwiches. Bake; one hour in a moderate oven. Removefrom the pans and set on the bread sieve to cool without covering. This

recipe will make two loaves.

All measurements level and flour sifted before measuring.

10 THE PEOPLE'S HOJVIE RECIPE BOOK.

Recipe 4. DELICIOUS BROWN BREAD.ITatefials. Measure. Weight, DIRECTIONS.

Rye Meal 1V2 Cups

Corn Meal 1V2 Cups Mix the meals and flour well to-

Graham Flour 1 Cup gather ; dissolve the soda in a little

Salt 4...' 1 Teaspoonful boiling water, then add to the sour

Soda 1 Teaspoonful milk ;pour in molasses ; when all is

Best Porto Rico Mo- well mixed add to the meal the salt

lasses 1 Cup and blend all together thoroughly.

Sour Milk or Butter- Pour into well-greased Boston "Brown

milk .....3 Cups Bread molds, quart sizes, put on the

cover and steam in a steam cooker

UTENSILS:^

three hours, uncover and bake twenty

Two bowls-one Two Bread Molds minutes. If you do not have the steam

large and one small Measuring Cup cooker, set mto a kettle of -boilmgr

Teaspoon Wooden Spoon water to steam.

Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe M£g. Co.,, Kochester, N. Y.Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 5. CORN BREAD.•Materials. Measure. DIRECTIONS.

Commeal 1 CupFloir 1 Cup Mix and sift all the ingredients

Screfm .•.•..•;•.•.•;i"^ Cu^ together. Beat the eggs. , add to the

Eggs 2 " cream and pour gradually into the drySoda :' %r (Teaspoonful mixture; beat all well together, pourSalt

uTEKrs^LS-'^^^^^°°°^"' '"*° *^^ greased baking pan and bake

Baking Pan Measuring Cup i". a moderate oven twenty to thirty

Egg Beater Measuring Spoon minutes.

Recipe 6. CLOVER LEAF ROLLS.Materials. Measure. DIRECTIONS.

Milk 2 CupsButter 3 Tablespoonfuls _ ,, . .,,. . ^, ^ ,

Sugar 2 Tablespoonfuls Scald the milk m the stew pan andSalt 1 Teaspoonful add the butter, sugar and salt , to theCompressed Yeast .. 1 Cake milk. When lukewarm add the yeastFlour —

j.j^jjg dissolved in one-fourth cup of

I UTENSILS' lukewarm water and gradually add

Stew Pan Measuring Cup about three cups of flour. Beat thor-

Muffin Pan Tablespoon oughly, cover and let rise until light

Teaspoon and full of bubbles. Cut down and addflour to make a stiff dough ; knead and

". let rise again until it doubles its bulk,

knead lightly and pinch off three small

rolls about the size of marbles; dip in melted butter and place them in thespace for one muffin in a greased mufBn pan.- Repeat until the pans are full.

Sprinkle lightly with granulated sugar. Cover, let rise and bake from 15

to 20 minutes in a hot oven. These are very nice for afternoon luncheons,inexpensive and very easy to make.

Mrs. Kirk's Card Index Cooking Recipes.'Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 6. Copyright, ' 1909, b!y Mrs. Alice Gitcheli Kirlc

BREAD MAKING. 11

Recipe 7. GLUTEN BREAD.

TJ t 3*w"!'^- „ Measure. Weight DIRECTIONS.Boiled Water a CupsCompressed Yeast . % Cake. n >. .1 1. • ^ î.

Salt % Tfeaspoonful P"* the water into the stew panGluten Flour _.. 3% Cups and bring to the boiling point. Re-

move from the fire, pour into the

UTENSILS: bread mixer and cool to lukewarm.Bread Mixer Bread Cooler Dissolve the yeast in one-fourth cup ofTwo Baking Pans Measuring Cup tîs water and pour into the mixer,Stew Pan Measuring Spoon

^j^^^^ ^j^^ g^^^ ^J^^^^ ^^^^ ^j^^ ^^^^• until the dough is kneaded thoroughly,

15 or 20 minutes, being very careful

not to have it too stifif. Set to rise in a warm place (about 75° Fahr.) tobecome light or double its bulk. Knead again for about 10 minutes, form into

one loaf or two small ones, place in baking pans, cover with greased paperto exclude the air and let rise again until the loaves double in size. Bake45 to 50 minutes in an oven not quite as hot as for ordinary white bread.

When done remove to the bread cooler so the air can circulate all around it

until cold. Keep in a dry place and- not with other bread.

Gluten Bread may be made entirely of milk, the same proportion as water,

and the white of one egg beaten lightly adding sufficient flour until it will

drop, not pour, from the spoon. Put at once into bread pans until light

and bake as in the above recipe. This bread is invaluable in all' cases of

diabetes, dyspepsia; obesity and rheumatism. 1

All measurements level. Flour sifted before measuring.

Recipe 8. SOUR MILK GINGERBREAD.

Materials. Measure. DIRECTIONS.Brown Sugar

,% Cup

îfssS"*"^''°

*??: % Cup Put all the ingredients except the

Butter .'.'.'.'.'.'..'..... 1 Tablespoonful milk, soda and flour into a stew panCinnamon % Teaspoonful and stand on the back part of the stoveGinger 1 Teaspoonful where it will just slowly warm, and as

lodi ..'1

. ;:::::;:: J TeLpoonful »^ gradually heats, beat until foaming.

Flour 2% Cups Be sure and do not let it get hot. Re-move from the fire, beat in the sour

UTENSILS: .milk and the soda dissolved in a table-

Stew'Pan Wooden Spoon spoonful of boiling water. Gradually

Measuring Cup Measuring Spoon add the flour, beating well. Grease theTablespoon Shallow Baking Pan shallow pan, pour in the batter andPastry Brush bake in a moderate oven until done.

A few chopped nuts sprinkled over the

top as it is put into the oven is a very

nice addition. Two squares of grated chocolate melted over hot water and

added to this recipe will make a nice chocolate gingerbread.


Publii hed by Yawman & Erbe Mfg. Co.. Rochester, N. Y.Supplemental Set No. 2. Copyright, 1908. by Mrs. Alice Gitchell Kirk


Recipe 9. ENGLISH MUFFINS.

Materials. .Measure. Weight. DIRECTIONS

Milk 1 Pint

Yefsf. ::::::::::::;? gî"^p°°"^"'' scaia the miik and add the butter.

Salt ..!.!!..!.!!...! 1 Teaspoonful when lukewarm add the compressedyeast dissolved in % cup of warm

UTENSILS: water and salt. Put in sufficient flour

Stew Pan Tablespoon to make a drop batter, beating veryMeasuring Cup Muffin Rings or Pan well, and let rise for two hourS ; heat

and grease the dripping pan, also muf-fin rings, if you use them, placing the

latter in the former and half filling

with the batter. Bake in a moderate oven thirty minutes until a nice brown.If you use muffin pans, heat and grease them also. These are extremely tasty,

and very nice toasted and served very hot. If you do not have muffin rings

use gem pans. '

Mrs. Kirk's Card Index Cooking Recipes.Published by Vawraan & Erbe Mfg. Co., Rochester, N; Y.

Cupyright, 1906, by Mrs. Afice Gitchell Kirk.

Recipe 10. POP-OVERS.

Materials. Measure. DIRECTIONS. .

Pastry Flour % Pint

•sSt'' .:;:::::::::::: S ^laspoonM ,.êat the eggs without separating.

Eggs 3 "i^til well mixed, and light. Add themilk to the eggs. Into another bowl

UTENSILS: put the flour, add the salt and pour into1 Pop-over Pan 1 Wooden Spoon it beating all the while milk and flour

I IZls'"^^

I Measuring Cup ' f^-^dually: together Strain this batterthrough a sieve. Have well heated andbuttered iron gem or pop-over pans.Fill two-J;hirds full with this batter and'

bake in a moderate oven forty to fifty minutes, or until perfectly light, asthey will surely fall if not perfectly done. It is very important to heat thepop-over pans as the desired lightness must be secured by steady heat fromthe bottom at the very beginning of baking.

Mrs. Kirk's^ Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.


Recipe 11. CORN-MEALMaterials. Measure.

Sour Milk or Butter-milk 1 Cup

Corn Meal ." i% CupsFlour % CupSalt Vn TeaspoonfulSoda 1 TeaspoonfulEggs 2 -

UTENSILS:Steel Griddle TeaspoonCake Turner TablespoonBowl Egg Beater

GRIDDLE CAKES.

DIRECTIONS.

Beat* the eggs well in the bowlwithout separating, adding the milk

with the soda dissolved in a table^

spoonful of boiling water.

Mix in the remaining ingredients

and bake on hot steel griddle.

BREAD MAKING. 13

Recipe 12. GRAHAM GEMS.

Materials. Measure. DIRECTIONS.Milk 1 PintSalt 1 Level Teasp'ful Beat the yolks of the eggs and addMelted Butter 8 Tablespoonfuls them to the milk, then the butter andGraham Flour 3 Cups sifted flour. Beat very hard. Beat the whitesEggs .3 to a stiff froth and add these with theBaking Powder — 2 Rounding Tea- baking powder to the batter. Mix

spoonfuls carefully and bake, in gem pans in aquick oven thirty minutes. One cup

-^ of boiled rice and one-half cup ofUTENSILS: chopped dates may be added to this

Egg Beater Gem Pans recipe and you will have a very niceMeasuring Cup Teaspoon change. In~ adding the rice usie one-Wooden Spoon Two Bowls half cup less of flour.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. AHce Gitchell Kirk. /

Recipe 13. BUCKWHEAT CAKES.

Materials. Measure. DIRECTIONS.Compressed Yeast .. Vi Cake

llllted Buti;; •::::: i T^^s^CCnful . ,

dissolve the yeast in one-half cup

Molasses 1 Tiblespoonful o* lukewarm water, pouring it into the

Water 8 Quarts pitcher v/ith two quarts of water theBuckwheat Flour .. same temperature. Make a smoothBaking Soda % Teaspoonful batter, which will run from the spoon,

B-MCTT cirom the best buckwheat flour, at the

UTENSILS: sajug ti^g adding the salt. Beat well

Steel Pancake Measuring Cup and let stand over night. In the morn-Griddle Teaspoon ing take out a pint of the mixture and

Pitcher Tablespoon gg^ ^q o„g side. Now put into theCake lurner

pitcher the remaining ingredients.Mix lightly all together and bake on ahot griddle.

If there is any left after baking add the pint to it which has been set to

one side, and the night before using pour in a pint of lukewarm water, addthe salt and sufficient flour to make the batter as previously directed, andproceed as before, except now add one-half teaspoonful of baking soda dis-

solved in a little boiling "water and stirred in carefully just before baking.

Always save out some batter the first thing in the morning for the. nextbaking. If some white flour is- desired simply lesson the quantity of buck-wheat but these cakes eaten occasionally will cause no trouble.

Making the batter in this way may be continued for a week if kept in

a cool place, then if any is left it should be thrown out and start fresh again.


Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk.

14 [THE PEOPLE'S HOME RECIPE BOOK.

CAKES.

(Including Butter Cakes, Sponge Cakes, Layer Cakes, Loaf Cakes, Fruit

Cakes, Cookies, Fillings and Icings.)

" The character of all work depends upon the intelligence of the person who performs it."

All measurements level unless otherwise stated. Flour sifted before

measuring.There are only two kinds of cakes—^butter cakes and sponge cakes, and

they must be considered separately as to the manner in which they are put to-

gether and in baking. All butter cakes are stirred or beaten; for all spongecakes, a motion called " cut " or " fold in " is used. This refers to the mannerin which the flour and sugar are put into the cake. One stroke too much in

sponge or angel cakes only toughens them.There are three things very necessary in cake making.First—material, which should be the very best butter, freshest eggs, fine

granulated cane sugar, pastry flour and pure cream of tartar baking powderSecond—putting the materials properly together.

Creaming the butter, gradually adding the sugar and then alternating withwhatever liquid is used and flour. Whites of eggs if used, beaten stiff, andthen the baking powder. This is only a general principle and all depends uponthe texture desired in the cakes.

Third—this is the most difficult task of all, and it is knowing how to man-age the oven.

If I say " a moderate oven," that may mean one thing to me and anotherto you. The same is true of any other temperature and nine-tenths -of thefailures in cake making come through not understanding the proper relation

of heat to the cake in the oven. Oven thermometers are coming into commonuse and will no doubt prove very helpful. There is no such thing as luck in

cake baking. There must be accuracy in measurements with all the otherqualifications named. Cake baking is a science. Science is exact knowledge.Know the very best ways of doing, follow your recipe accurately and withsome knowledge of the laws of heat in the oven and success is assured. i

Never remove a cake from the pan until perfectly cold.

Never use a greased pan.Use the best cream of tartar baking powder.See that all utensils and materials are ready for use before beginning your

cake.

Use as few utensils as possible to insure good work.Be neat and orderly in your work and do not scatter flour and spill

materials.

A cake made with water instead of milk will be more tender and keepmoist longer.

To be a successful cake-maker one should make cake often, at least oncea week, until you have mastered the general principles involved in'it and thengood judgment and brains must be mixed with every cake to insure success.

Cakes without butter require a very moderate oven; in fact, start withbarely a warm oven until raised to its full height; then increase slightly tobrown.

'

Cakes with butter require a moderately hot oven.Layer cakes are baked more quickly than loaf cakes.

CAKES. IS

All molasses cakes and gingerbreads require a moderate oven as theyburn easily.

'

Steam fruit cakes, when possible, £ind finish half an hour in a moderateoven to brown.

The " one, two, three, four cake " used by bur grandmothers is really the

mother of all butter cakes used today, while the sponge cake is the foundationfrom which angel food and sunshine cakes are derived.

Certain proportions are used as guides in all butter cakes ; there is less

sugar than flour and less butter than sugar. Where no eggs are used morebaking powder is necessary. For instance, one teaspoonful of baking powderis sufficient for each cup of flour if several eggs are used. Do not use too

much baking powder as the cake_ is likely to be coarse grained and dry quickly.

It is not necessary to have so many recipes as it is to obtain changes >n

flavoring and filling.

Recipe 1. LAYER CAKE.Materials. Ueasure. DIRECTIONS.

Butter % Cup

LXwa^rWVter-:: 1^ cT . êat the butter to. a cream, add

PaJtry Flour ... 2% Cups the sugar slowly, beatmg both until

Eggs ,— Whites of 4 creamy. Gradually add the water, thenCream of Tartar. . . . 2 Rounding Tea- ^^ flgu^ in the same way. Beat thor-Baking Powder .... spoonfuls

^^^^j^. ^j^^^ ^^^ the well-beaten

UTENSILS: whites of the eggs and the baking pow-

Two Bowls Teaspoon der, folded in gently but quickly. Put

Wooden Spoon Spatula at once in ungreased Van Deusen cakeEgg Beater Cake Pans pans and bake twenty minutes in aMeasuring Cup quick oven. Invert the pan and let it

-r^ remain until cool. Remove from the

pans and put together with any de-

sired filling. Use the spatula to remove every particle of batter in the

Mrs. Kirk's Caird Index Cookinst Recipes.

Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. .,


Recipe 2. MAPLE SNOW CAKE,

Materials. Measure.

Gran. Sugar 1% Cups

Butter % Cup

Pastry Flour ~. 2% Cups

Lukewarm Water . . 1 Cup

Eggs 3^

Baking Powder .... 4 Teaspoonfuls

DIRECTIONS.

UTENSILS:

One Long Cake Pan Mixing,3owl

Wooden Spoon Measuring Cup

Spatula Flour Sieve

Egg Beater

Put the butter into the mixing

bowl and with wooden spoon, beat un-

til creamy, add gradually the sugar,

then the yolks which have been beaten

until thick and lemon colored. Meas-

ure the flour and put into the flour

sifter, then measure the water and al-

ternate in adding to the mixture. Beat

this thoroughly and then cut and fold

in the well-beaten whites of eggs and

the baking powder. Bake in an oblong

pan.


Filling.

Cook one pint of maple syrup and one-fourth cup of butter until it forma

a soft ball when dropped in cold water. Just before the syrup is cooked

enough add four tablpspoonfuls of water to one-half pound of marshmallows

and set them over the hot water. When they are melted beat them into

the syrup mixture and continue until cool and stiff enough to remain on

the cake. This should be soft and creamy and cut without cracking. Spread

all over the cake and cover thickly with ireshly grated cocoanut.

All measurements level unless otherwise stated.

Recipe 3. MAY CAKES,Materials. Ueasure. DIRECTIONS.

Eggs 2

Butf/r '.'.'.'.'.'.'.'.'.'.'.'.'. % Cup Beat the yolks of the eggs grad-Molasses % Cup ually beating in the sugar, butter soft-Sour Milk % Cup J J iwt, it- • J- i T^-Flour iVs Gups ened and all the other mgredients. Dis-Cinnaraon 1 Teaspoonful solve the soda in a tablespoonful ofCloves % Teaspoonful u -i- ' ^ jj- a. xl -ir- jNutmeg boihng water, addmg to the milk andRaisins % Cup then to the molasses. Fold in theSoda 1 Teaspoonful n u ^ i •±. c î

Walnut Meats well-beaten whites of the eggs, raisins

UTENSILS* ^"^ nuts; bake in small pans or gemDover Egg Beater Bowl pans; cover wiih boiled frosting and

St^^poon pJo^cSpper ^f"'"^te with ribhons of chocolate

Measuring Cup ' icing.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfii. Co., Rochester, N. Y.


Recipe 4. FRUIT DROPS,Materials. Measure. DIRECTIONS

Butter 1 Cup

Egg^"^ ."!!'!! !!!!."!! 3 "^^ Cream the butter, add the sugarSoda 1 Teaspoonful gradually and eggs well beaten, andHot Water 1 Tablespoonful .. j .• i j • î , ~,Flour sVi Cups t"e soda dissolved m the water. ThenCinnamon 1 Teaspoonful mix in half the flour with the cinna-English Walnuts „ t^ j • -a.

(chopped) 1 Cup mon sifted in It.

SeeTerRaUins':::: ^ cZ ^"^"^ ^^^ ^^^""^^ '^^^PP^^' ^'"^^

UTENSILS: and the remaining flour. Drop by tea.

Ksu^Hnl^Cup SSoT" IP°-^^^'-t 1^-^t one inch apart and

Wooden Spoon bake in a moderate oven.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y„

Copyright, 1906, by Mrs. AUce GitcheU Kirk,

CAKES. 17

Recipe 9. ^ TEA CAKES.Materials. Measure. DIRECTIONS,

Butter,.,, % Cup

Lukewarm WaVeror "^ Beat the butter to a cream. Add_Milk % Cup gradually the sugar, then the milk orFlour 2 Cups ^ J ^t. D u ^- II

£gga a water, and the flour, now beatmg well.

Nutmeg ,— % Teaspoonful Add the eggs well beaten, nutmeg andBakmg Powder .8 Teaspoonfuls taking powder. Bake in heart-shaped

Two Bowls- Wooden Spoon P^"^ .*°^ i<=e with pink icing. Or,Teaspoon Measuring Cup bake in gem pans and serve plain.

Mrs, Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright. 1806. by Mrs. Alice Gttchell Kirkc

Recipe 6.

Materials.

WHITEMeasure.

Butter .............. % CupPastry Flour „ 2 CupsGran. Sugar iVi CupsWhites of Eggs .... 6

Grated rind andJuice of Lemon .. V2 Lemon

Soda ^....... Vi Teaspoonful

UTENSILS:

Mixing BowlWooden SpoonEgg Beater

Cake FanFlour Sifter

LOAF CAKE.DIRECTIONS.

Beat the butter to a cream, thengradually beat in the flotxr sifted twoor three times with the soda. Beatthe whites of eggs dry and graduallybeat in the s-ugar. Now beat this alittle at a time into the butter andflour mixture and at the last the lemon.

Line the bottom of the cake panwith buttered paper, grease the re-mainder of the pan, pour in the batterand bake in a steady but not too hotoven in the beginning, for about 45minutes or until done.

Recipe 7. • AFTERNOONMaterials. Measure

Whites of Eggs...... 2Sugar 1 CupWater % CupVanilla V2 TeaspoonfulChopped Nut Meats 1 CupUnsalted Wafers ..

Raspberry Jam

UTENSILS:Stew Pan SpatulaFlat Egg Beater Dripping Pas

MARGUERITES.DIRECTIONS.

Spread the wafers thickly withraspberry jam. Make a boiled icing ofthe eggs, sugar and water. Flavorand add nuts.

_Spread thickly over the

jam and bake in a very moderate ovenuntil a delicate brown.

Boiled Icing.

Into the stew pan put the sugarand water, place over the fire and stir

wntil dissolved. Boil it until it will spin a thread between the thumb andforefinger. Have ready the well-beaten whites of the eggs and pour this hotsyrup slowly over them, beating all the while and so continue until cold.

Add the vanilla, beat well again and it is ready for use. The following fill*

ings may also be used for a change for Marguerites:


Fig Filling.

Boil one cup of chopped figs and one tablespoonful -each of water andsugar until a paste. Spread between layer with cream filling on top. Addthe other layer and cover with plain cream filling.

Nut Filling.

Chop one cup of pecans or English walnuts and add to half of the creamfilling and between layers and the remaining filling on top. Decorate withhalves of the nut rtieats.

Mrs. Kirk's Card Index Cookingf Recipes.Publislied by Vawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. Afice Gitchell Kirk.

Recipe 8. LEMON COOKIES.Materials. Measure. DIRECTIONS.

Butter 1 Cup Squeeze the lemon juice into a cup,Susar 1% Cups ^^^j p^ j„ sufficient water to make the^^*"

Sofifemon C"P half fulL Cream the Jjutter andEggs 2 sugar, add the beaten eggs, mix well.Baking Powder 3 Teaspoonfuls add the water and other ingredients.Rind of Lempn (grated)

^ Mix with flour as soft as can be rolled,UTENSILS: sprinkle with sugar, cut and bake in a

Measuring Cup Wooden Spoon gujck ^^^^^ ^ raisin, nut or cherryLemon Squeezer Moulding Board Z. u i-^-t-i e (.

Mixing Bowl Rolling Pin may_be put m the center of eacb

Egg Beater Spatula cookie.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawraan & Erbe Mfai. Co., Rochester, N. Y.Copyright, 1906, by Mrs. AUce Gitchell Kirk.

Recipe 9. FRUIT CAKE.Materials. Measure. Weight. DIRECTIONS.

Butter 1% lbs. Beat the butter until very creamy,|"e*/

j3 ^^ '''^- then slowly add the sugar, beating all

CufranVs' ..".!!!.'!!! ! l^lbs. the time. Whip the whites until veryRaisins iVz lbs. stiff and mix with the sugar and butter.Shelled Almonds . . % lb. Beat the yolks for ten minutes as they

Candfed Lemon and^' '"'•

J?"^*iê very light and creamy Add

Orange Peel, each % lb.them to the mixture then gradually sift

Powdeced'Mac'e % Saltsp'ful in the flour, beating well all the time.Nutmeg., ^Saltsp'ful and as much as possible while adding

pfour IV lbs ^" ^^^ remaining ingredients; the cur-

Candied CherrieV !'.

.'

I^lb! '^"ts cleaned by washing and rubbing

TTTTTMCTTQ. "^^ ^" ^ *°^^^ *° ^^^ °"t all the little

^r- • J ,1, o-r.stems; buy the seeded raisins, put

kg^Be^ftr^^°"'

Fo°od Chopperthrough the food chopper, also the al-

Wooden Spoon Measuring Cup monds, citron, lemon and orange peel.

Pastry Brush Cake Pans Slice the candied cherries, and lastlyadd any kind of fruit juice, raspberrybeing especially nice. Line three long,

narrow cake pans with paper, butter well and divide the cake mixture, bakingin a very slow oven three hours, or cover and steam for two hours and bakeone and one-half hourS; the latter makeS a much more moist cake. Thiscake will keep indefinitely. This recipe will make 814 lbs. of fruit cake.

Mrs. Kirk's Card Index Cooking Recipes.Published by. Yawman &' Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk

CAKESo 19

Recipe 10. LADY BALTIMORE CAKE.

Materials. Measure. Weight DIRECTIONS.Sugar 2 Cups

Butter* :::::;::* ^% Cup'^""^^"^ *^^ ^""^''

.^"^ gradually

Rich Milk! '.!!*. !!"..* % Cup ^^dd half the sugar, beating the remain-Eggs ~ 5 - ing sugar into the yolks of the eggs.Cream of Tartar.... 2 Teaspoonfuls Sift the cream of tartar and soda twice

Fimng'!.".*;;;.';;;;;.^ Teaspoonful through the flour and gradually add

Raisins'!!!!!!!!!!!! i Cup this, alternating with the milk. CutCitron ..„ 1 Piece and fold in the whites of the eggsSmall Cocoanut.... 1 beaten stiff. Divide this mixture and

&*?fcingT.'lf?!

!

flavor half with rose and into the otherhalf is stirred one teaspoonful of va-

UTENSILS: nilla, lemon or almond. Bake in four

Measuring Cup Egg Beater layers, two of white and two of spice.

Measuring Spoon Flour Sifter Make the boiled icing by Recipe No.Mixing Bowl Fwr Layer Cake y cake, and beat into it all the fillingWooden Spoon Pans

ingredients, raisins seeded and cut fine,

" citron shaved thin, and the almondsleft to put on top of cake. Blanch the

almonds by letting them stand in cold water several hours. Remove theskins and put into an oven to dry. When the cakes are cool, spread the mix-ture thickly between them and finish the top one, which should be white,

with powdered sugar sprinkled over it and the almonds stuck in end-wise.This is a genuine southern recipe but is not so considered if the top is frosted

as is sometimes done.

ItltSi Kirk's Card Index Cooking Recipes.Publiabed bf Yawman & Erbe Mfg. Co., Rochester, K. Y.

Supplemental Set No. 4. Copyright, 190^ by Mrs. Alice Gitcbell Kiik.

Recipe IL LEMON SPONGE CAKE.Materials. Measure. DIRECTIONS^

Eggs 8

Ji^^MVndrindof one^ * "^' Beat the whites of the eggs until

Lemon perfectly dry. Beat the yolks veryHour iVi Cups light and' gradually beat in the sugaf

and the grated rind and juice of theITTENSILS: lemon, cut and fold in half of the

Measuring Cup Lemon Squeezer whites, then half of the flour, and theFlat Wire Beater Flatter '. ... , a t> t •

Qmtcr Bowl remaining whites and flour. Bake in

Cake Pan a Turk's Head pan fifty minutes.Cover with boiled frosting. Vary this

.

.. cake by baking in an open mold and

filling the center with sliced peaches,

pears or any desired fruits. Serve as a dessert with whipped cream piled

high in the center of the peaches, and garnished with slices of peaches.

Pass whipped cream with this dessert. This is very nice served at luncheon.


Published by Yawman & Erbe? Mfg. Co., Rochester. N. Y.Copyright. 1906, by Mrs. ATice QitcheU Kirk.


Recipe 12. GOLDEN LOAF SUGAR.

Materials. Measure. DIRECTIONS.Egg Yolks 8

Gran. Sugar 1% CupsButter % Qup Cream the butter; gradually add

.MUk*!^. !!!..".!.!!!!! % Cup t^^ sugar; beat the yolks until light;

"Pastry Flour iVs Cups add the cream of tartar and beat veryCream of Tartar ... 1 Teaspoonful ,• , ^ * jj î • ^ î. t. ^^ • ^

Soda % Teaspoonful light. Add, this to the butter mixtureVanilla 1 Teaspoonful and stir thoroughly. Now alternatf

Mixing Bowl Slotted Wooden with the milk, flour, water, and flavor-

Measuring Cup Spoop ing at the last. Bake in a moderateCake Pan Measuring Spoon °

. „a ^ r« • xEgg Beater oven from 30 to 50 minutes.

Recipe 13. EASY ANGEL CAKE.

Materials. > Measure. DIRECTIONS.Whites of Eggs 1 Cup

Fl"";^""^^

i'''^ Cup Measure the flour and sift several

Cream' of' TaVtai:".'.". 1 Teaspoonful times on a piece of paper; then in the

Flavoring _. .. 1 Teaspoonful same way the sugar. Break the whitesof eggs into a cup and when full empty

UTENSILS: into a platter, beat until foamy, addLoaf Cake Pan Measuring Cup cream of tartar and beat until stiflF

;

Measuring Spoon Flour Sifter gradually cut and fold in the sugar andFlat Wire Beater Large Platter |^^^ ^t this point be sure you do

not beat nor stir but with your flat

beater cut and fold as directed. When*he flour is nearly in add the flavoring. Pour into a new cake pan or onethat has never been greased and bake in a very moderate oven from 35 to30 minutes.

Recipe 14. CREAM FILLING OR BOILED ICING.

Materials. Measure.' DIRECTIONS.Sugar 1 CupWater Vs Cup Put the sugar and water on theWhites of Eggs .... 2 stove, Stir until the sugar is dissolved.Lemon Juice 1 Teaspoonful Boil until it will spin a thread. Have

ready the well-beaten whites of the

TTTiTMQTT c. ^SS^ ^'^^ P°"'" ^^Js hot syrup slowlyuii!-iMbii.5». Q^g^ ^jjg^^ beating all the while, and

Saucepan Tablespoon so continue until cold. Add the .lemonMeasuring Cup Egg Beater and flavoring ; beat well again. PutTeaspoon between and on top of layers.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y,

Copyright. 1906, by Mra. Alice Gitchell Kirk.

CAKES. 21

Recipe 15. SUNSHINE CAKE.

Measure.Materials.

Whites of Eggs .... 7

Yolks of Eggs 5

Gran. Sugar 1% Cups

Cream of Tartar ... % Teaspoonful

UTENSILS:

Two Bowls

Measuring Cup

Baking Fan

Egg Beater

Measuring Spoon

DIRECTIONS.

Have all the material ready. Meas-ure and sift the flour several times.

Do the same with the sugar. Separatethe eggs putting whites into one b&wland yolks into another; beat yolkslight and stiff, beat whites until foamy.Add cream of tartar and beat very stiff.

Cut and fold in the sugar and add theyolks and flavoring; now fold in theflour and pour into an angel cake panand bake in a moderate oven 45 to 50minutes.

Recipe 16. MOCHA FILLING.

Materials. Measure. DIRECTIONS.Butter 1 Tablespoonful

Black Coffee 2 Tablespoonfuls Prepare the coffee as usual, ex-Powdered Sugar ... 1% Cups cept allow double the amount alwaysChopped Nuts % Cup for black coffee. Cool. Beat the butterYolks of Eggs ..... 2 to a cream, add the yolks and beat

well, then the coffee and gradually the

sugar, beating well all the while. MixUTENSILS: in the nuts, which are chopped medium

Tablespoon fine. Now (Recipe 1, Cake). Or the

Food Chopper nuts may be put into the layer cakes

Bowl instead of the filling.


Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Supplemental Set No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kuk.

Measuring CupSmall Wire EggBeater

Recipe 17. MARSHMALLOW FILLING.

Materials. Measure. Weight. DIRECTIONS.

Marshmallows 1 «>•p^^ jj^,f ^^^ marshmallows into a

Water V* L-updouble boiler with the water over the

Whitesof Eggs .... 2fire until melted. Beat the whites of

y*"'"*: •

:

J S^!^^^SS the eggs until very stiff and graduallyLemon Ju,ce 1 Teaspoonful

^^^^ss

^^ ^^^ marshmallows (melted)

.

Flavor and put between the cake. Theremaining half of marshmallows may

UTENSILS;Ijg py^ Jjj^q ^jjg oven until they swell

Double Boiler Teaspoon but do not brown". Put them on top

Egg Beater Measuring Cui5 of the cake and pour boiled .filling over

Bow! Lemon Squeezer them.

g2 THE PEOPLE'S HOME RECIPE BOOK.

Recipe 18. CREAM MAPLE FILLING.Materials. Measure. DIRECTIONS.

Maple Syrup 2 Cups 3 ...Cream 3 Tablespoonfuls Cook th^ maple syrup until it is al-.

Vanilla 6 Drops most ready to "thread," then add the

cream and bring to the boiling point.

UTENSILS: Beat very thoroughly until it begins

Saucepan Food Chopper or to grow thick ; add minced walnuts or

Measuring Cup Chopping Bowl hickory nut meats. This should be

Tablespoon and Knife thin enough to run over the cake.

Recipe 19. CHOCOLATE ICING.MateHals. Measure. DIRECTIONS.

Baker's Chocolate.. 2 SquaresMilk '. . V2 Cup Put chocolate and milk in a doubleBitter 1 Teaspoonful

y^^jj^j. ^ên hot add butter ; take frpm

XXX Sugar'.' :::::;.

T^^^P°°"^"'the &« and when perfectly cold add

UTENSILS: sufficient sugar for spreading; addDouble Boiler Teaspoon vanilla.

'

Measuring Cup Spatula or Knife

MEATS.(Including Roasts, Steaks, Chops, Irish Stews, Poultry and Dressings.)

" Enough is as good as a feast."

" Most of the want and much of the misery in this world may trace its begin-

ning to lack of early training in the fundamentals of self development, characterbuilding and thrift, using the world in its best sense."

—

Good Housekeeping,

(All Measurements Level.)

The people of this nation live under intense excitement and energy, andwith this great mental activity which really seems necessary in this age,

meats, at least in small quantities, should be used for quick results. We are

living, however, in a vegetable period and not a meat period, or more correctly

speaking, we are just coming into it.

Where one demands meat and another vegetables much depends largely

upon the life they live. In a vegetable diet of the right sort followed with less

rapid living there is nothing better.

Pork should never be used by anyone who desires the best of food, butthere can be no laws laid down as to what one should or should not eat. Thinkfor yourself, investigate and study the best authorities on the subject.

Find out the foods with the combinations best suited to your particular

needs and manner of living and then live as near to this standard as possible.

In the ordinary family the greater part of the muscle building and re-

pairing of waste tissues is probably furnished by meat. If all the womenknew how to biiy and cook the cheaper cuts of meat it would help to keepdown the prices of the more expensive cuts, besides, giving the family a larger

percentage of nutrition. Most cooking of meat has been too rapid. " Get ameal quickly " has been the housewife's cry. Yes, and empty your pursequickly at the same time, has been the result.

While it is true the better the piece of meat the better the result, as ageneral thing it is possible and desirable in the average family to save expense

MEATS. 23

where it niaybe done without serious loss. Wise buying and careful cookingapplies particularly to meats. Good meat may be spoiled by poor cooking and,

on the other hand, an inferior piece of meat can be made exceedingly palat-

able by knowing just how to cook it. All sbrts of good appetizing dishes maybe prepared from the so-calied cheaper cuts of meats. Never drop meat fromyour bill of fare unless you can supply the proper elements to nourish andsustain the body through other foods.

The housekeeper who does her own marketing should know; how to buynot only the cheaper cuts of meats but the better ones as well. This practical

knowledge of marketing on the part of the housekeeper afifects to a markeddegree both the comfort and the expense book of the family. Intelligence andskill in buying are only secured by careful practice and the purchaser mustnot be afraid to ask questions or show her ignorance when necessary. Mostmen in the markets will be found courteous and helpful if you will only let

your wants be known. If your meals are planned ahead, and they should be,

more than a single day's orders may be purchased ahead. This saves timeand energy as the meat is the basis upon which the remainder of the meal is

planned.

Recipe 1. ROAST BEEF.To roast a piece of beef perfectly is no small art and yet so little has to

be remembered to do it well.

The oven should be very hot.

Wipe the meat with a wet or damp cloth ; place it in the baking pan, add-ing one teaspoonful of salt (not over the meat) and enough boiling water to

keep the pan from burning. Sear well over the top. When this is done, lowerthe fire to a hot oven, dust the meat with pepper and baste often until done.

This will require about twenty minutes to the pound, or longer if it is liked

better done, although the best juices and sweetness of the meat are lost byover-cooking.

Two things must be kept cleirly in mind and these are:—first, have theoven hot; second, when the meat should he basted, baste and let nothing in-

terfere.

Another way is to have a covered roaster. Then the meat is put in dryand it is seif-basting, which does away with much extra work.

Again, a roast-may be placed in the baking attachment of the Fireless

Cooker and with the soap stones heated and all covered closely with the hood,

the roasting will be perfectly done without heat in the kitchen and the house-

wife free to do as she chooses.

Recipe 2. ROAST BEEF.Materials. Weight. DIRECTIONS.

Roast of Beef 5 or 6 lbs.

Salt Under all circumstances, whetherPepper — '..'. you burn coal, wood or gas, heat the

UTENSILS- oven to a very hot temperature before_ uiB-wai s>.

putting in the roast. Select a goodCovered Baking Pan Basting Spoon

îb roast—two ribs make a very niceLong Handled Pork foast—of five or six pounds. This

- may be boned and rolled, the bones

sent home with the meat to be used


for soups or gravies. If boned, it is rolled with a piece of suet and tied ; this

is a much better way than using skewers as they are in the way when carv-ing and difficult to remove. There are two terms, " roasting " and " baking."The former is placing on the broiler oyer the pan, searing first one side andthen the other and proceed as yoii would for sttak, Veducing the tempera-ture and lowering the flame to finish, basting with the fat and allowingfifteen or twenty minutes to the pounds

For baking proceed just the same except place in a covered baking panwith sufficient hot water to keep from burning the pan and sear for fifteen

minutes, then reduce the heat, add the salt to the pan, dredge the

meat with a little pepper and finish as for roasting. Jiemember that slowcooking will add greatly to the flavor of pork but will destroy entirely th(».

flavor of beef. If dry and tasteless it has been poorly cooked.

Recipe 3, POT ROAST.Materials. Measure. Weight. DIRECTIONS.

Beef 2V2 lbs.

^^^^^^

^l''- Choose a thick cut of beef from

Boiling Water !!.! ! 1 Pint ^^^ shoulder and wipe with a dampSalt cloth. Have the kettle hot and put inPepper the suet and rend the fat. Remove the

UTENSILS" scraps, add the onion sliced, and cookuntil a light brown. Remove these

M^"tV rkMeasuring Cup from the kettle and put in the meat;

^^ °^sear on one side, and then on the other.

Turn once more and put the onionson the meat and add the boiling water.

Cover and simmer slbwly one hour; season, with salt and pepper and con-tinue to cook until done, an hour and a half or two hours. The secret of a

pot roast is more in the cooking than in the meat, being sure not to let it

boil at any time. Have sufficient liquid in the kettle for gravy which may bethickened with a tablespoonful of flour after the meat is removed to a

platter. Pour the gravy over the whole and sprinkle with finely choppedparsley.

Potatoes may be cooked with this and half a pound of well-washed prunesmay be added for flavor and served with the roast, or removed and pickled'

to be used as a relish.

Recipe 4. IRISH STEW WITH DUMPLINGS.Put three ounces of suet into a kettle. When the fat is rendered, out of it,

remove the cracklings and slice one onion in the fat and cook until a nicebrown. Have two pounds of lean meat from the round cut into two inchsquares, to this meat add two tablespooniuls of flour. Rub well together thenthrow into the hot fat and shake over a hot fire until nicely browned. Addone pint of stock or 'water; stir until boiling. Slice one carrot, add one bayleaf, 1 teaspoonful of kitchen Ipouquet, 1 teaspoonful of salt, and pepper to

taste. Ceok slowly for one hotlr and a half. Ten minutes before the meat is

done add dumplings made as follows

:

MEATS. 85

Dumplings.1 pint of flour,

1 rounding teaspoohful of baking powder,

Yz teaspoonful of salt,

1 cup of milk.

Sift dry ingredients well together and add more or less milk so that batter

will drop from the spoon. Drop by teaspoonful over the meat, coverândkeep covered—for ten minutes. Serve on a platter with meat in the centersurrounded by the dumplings and the whole garnished with parsley.

Recipe 5. STEAK AND VEGETABLES EN CASSEROLE.-Materials. Measure. Weight. DIRECTIONS.

Round Steak 2 lbs.

Turnip 1 Peel the onions and cut the vegc-Carrot 1 tables into fancy shapes or cubes. PutPotato 1 a thick layer of these into the bottomFlour 2 Tablespoonluls of the casserole dish. Put the spiderSilver-Skinned over the fire. When very hot throwOnions % Pint jn the steak, cut in inch squares, and

Celery Seed % Teaspoonful -sear over very quickly, shaking theChopped Parsley ... 2 Tablespoonfuls flour over the meat while searing. PutKitchen Bouquet ... 1 Teaspoonful the meat over the vegetables and theSalt 1 Teaspoonful remaining vegetables and seasoningBoiling Stock or

^ over the top. Pour the boiling waterWater 1% Pints or Stock into the spider, stirring well

Pepper from the bottom. Add kitchen bou-

UTENSILS* quet and a little more flour if desired

Casserole Dish Paring Knife to make a very thin brown sauce-pour

Steel Spider Measuring Cup this over the whole ; cover and bake in

Tablespoon Vegetable Cutter a very moderate oven one and one-half

^hours. Always serve in the dish in

which it is cooked.

Recipe 6. TO BROIL STEAKSMaterials. Measure. Weight.

Porterhouse, Sirloin

or Club Steak atleast one and one-half inches thick..

ButterPepperSalt

UTENSILS:Broiling Pan or ForkOven Hot Platter

inches from the burner, turn them

OR CHOPS WITH GAS.

DIRECTIONS.

Light the oven at least five min-utes before putting in the steak. Seethat the broiling pan and rack are in

order. Put the steak on the broiler

when perfectly hot and put as near the

gas flame as possible without touch-

ing.. As soon as the'v steak is seared

all over draw out the pan, take a fork,

stick it as near the edge as possible,

turn and sear the other side. Turnonce more, lower the pan about six

down about half, and broil slowly five


minutes on each side. Have the serving platter thoroughly heated and atablespoonful of butter melted to which you have added salt and pepper.

Lift the steak carefully to the platter and baste with the butter and season-

ing. Garnish with thin slices of lemon, parsley, tomatoes or watercress. Asteak two inches thick requires twenty minutes for broiling; one and a half

inches, fifteen minutes; and one inch, ten minutes.Club or Delmonico steaks are nice for small families.

Mrs, Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Sochester, N. Y.

Copyright, 1006, by Mrs. ATice Gitchell Kirk.

Recipe 7. PAN BROILED STEAK.Materials. pleasure. Weight DIRECTIONS.

Porterhouse, Sirloinor Club Steaks... Place over the fire a steel spider

English Mutton .... ji. tx^- rî.Boston Chops, Loin and when very hot put in any of the

or French Lamb above meats which have been preparedChops as for recipe for broiling by gas, and

UTENSILS* *"™ them as soon as seared. Sear and

g J s id r Fork'

*""^ again and so continue for five

Hot PI ^tt rminutes. Then lower the flame underthe pan and broil slowly for five min-utes more. This is for steak two inchesthick. Be very careful that there is

no frying. Turn all meats more often than when broiled under gas or it will

be fried rather than broiled. Finish the same as the preceding recipe. TheEnglish Mutton and Boston Chops will re-quire fifteen minutes, and the ordi-

nary American chop ten minutes. In pan broiling be very careful they donot fry, as mutton is fatter than beef.

Mrs. Kirk's Card Index Cooking Recipes,Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

' Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 8. LOIN OF VEAL.Materials. Measure. Weight. DIRECTIONS.

Loin of Veal

Salt 1% Teaspoonfuls Use care in selecting veal that IsWhite Pepper not too young and " green." The flesh

UTENSILS" should be firm, rather pink, and good„,. „ •«, "

t ^ sized tones. Wipe the above loin withBaking Pan Measuring Cup ^ damp cloth and place it in the bak-Basting Spoon jn^ ^^^. sprinkle with the pepper and

, put the salt in one corner of the panwith half a cup of boiling water.

Place in a very hot oven for about 15 minutes when it "will be well seared.Reduce the temperature to moderate heat and bake slowly, basting often.The time required will be &0 minutes for each pound of veal. Any methodof cooking requiring long slow cooking, such as stews, fricassees, casserole,fireless cooking, etc., is especially desirable for veal. If you use a covered

MEATS. 27

baking pan the basting is not necessary. The only object of the water isto keep the pan from burning and smoking until sufficient fat is obtained forbasting.

^ ... . K."- Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 4. Copyright. 1808, by Mrs. Alice GitcheU Kirk,

Recipe 9. HAM BAKED IN CIDER.Materials. Measure. Weight. DIRECTIONS.

Small Ham 1

Pepper H ?S°S£I „^?,l\*t^^^"\ thoroughly, rub

Cinnamon % Teaspoonful well with baking soda and scrub withCelery Seed % Teaspoonful the vegetable brush. Rinse in coldChopped Onions ... 2 Teaspoonlwls water, trim neatly, and «put into the^''""* ^'^^' ^ ^^"""^ baking pan skin side down, Mix in

UTENSILS: ^ '^^P. ^^^ *he seasonings and rub these- . „ .- ,, "'

, n ~I.

wslJ i"to the meat and sprinkle thickly

irniS^ SStol/"' r^!f^ ^^?PP?d onion. Make a shee^by adding slowly one-fialf cup of water— to one cup of flour; roll out in a sheetand cover the entire flesh of the ham,

tucking down close to the skin. Fill the pan two-thirds full of hot sweet cider.

Stand it in the oven and bake four hours in a moderate oven, basting often.When done remove paste and skin, trim the meat from the end bone, anddecorate with a quill of paper. Place on a hot platter fat side down, garnishwith parsley and pickled beets cut in fancy shapes. This is very nice servedwith cider sauce. Many like the addition of a bottle of wine or champagneinstead of cider. Serve with sweet potatoes, tomatoes, spinach, cold-slawand apple sauce. Twenty-five minuties is the usual time to allow to a pound.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Com Rochester, N. Y.

Cppyright, 1906, by Mrs. Alice Gitdiell Kirk.

Recipe 10. CROWN ROAST OF LAMB.Materials. Measure. Weight, DIRECTIONS.

Double Rack of

S^\t"^^. .::::::::::: 1% Teaspoon^ ^Select two racks or Tibs of lamb

White Pepper 5^"^ your butcher will turn and fasten

Mashed Potatoes ... 3 Pints them together, on each side, with thebones about two inches long standing

UTENSILS:^

upright Set this crown roast intoBaking Pan Measuring Cuji the baking pan and sprinkle with theDastmg Spoon Measuring Spoon pepper; put the salt into the pan with

_;;^ half a cup of boiling water. Cover thebones with oiled paper or pieces, of fat

pork and put into a very hot oven for 15 minutes. Lower the temperatureso the roast does not burn and bake in all 45 minutes, basting often. Serveon a platter with the center filled with mashed or riced potatoes and sprinkle

with finely chopped parsley on the top. Paper frills should be put on the


ends of the boneSc This Is also very nice stuffed with sausage when put

into the oven. Then the potatoes are served in a separate dish.

Loin or ribs of pork may be used in the same manner, garnished with

fried apples.Mrs. Kirk'8 Card Index Cooking Recipes.

Pubfished by Vawman & Erbe Mfg. Co., Rochester, N. Y.Supplemental Set No. 4. Copyright, 1908, by Mrs. Alice Gitchell Kirfc

Recipe 11. CHICKEN FRICASSEE,

Materials. Measure. Weight DIRECTIONS.Chicken . ,4 lbs.

i

Butter 3 Tablespoonfuls Sgiect a chicken which is tender;

wX" ::::::::•:::;• i?f„\'"P°°"^"'' singe and disjoint. Put into a colandei

Grated Onion ."..'!'.! 1 TablespoonM or frying basket and let the water run

Salt quickly over it. Wipe each piece dry.^^PP"' • • • • Put the butter into the spider and over^^^^^1 not too hot a fire; dip the pieces in

UTENSILS: flour. Put into the spider to brown on

Steel Spider Stew Pan both sides. Remove the chicken and

Tablespoon Measuring Cup add the flour ; stiT well. Add the waterand seasonings. When boiling add thechicken. Cover and simmer gentlyfor at least one hour or until tender.

This must be cooked slowly or you will have a tough and tasteless chicken.

When ready to serve, arrange the chicken on a platter and strainthe gravjover it. Garnish with triangles of toasted bread and parsley;

Recipe 12. ROAST TURKEY WITH DRESSING.Materials. Measure. Weight. DIRECTIONS

Turkey ; 10 lbs.

Butter ............. Select a plump turkey havingSalt ..!!'..!!!!!.!.! smooth, dark legs and the cartilage atPepper the end of the breastbone should be

UTENSILS' " '"^^.^^'" ^°^t ^^'^ pliable. Remove the

_ J „ ... T TTMi j o „ hairs by holding the bird over an alco-Covered Roasting Long H died Spoon

,j^^j ^^^^ ^^ ^^.^^ ^ .^^^ ^^

T M . IT t n-f1

1

tightly and light- itf holding turkeyLarge Meat Fork Oiled Paper J^^ ^j^ ^^^ changing the position of-

_ ten until every part is singed. Cutoff the head and with a pointed knife

remove the pin feathers.

For most housekeepers it is better to have the turkey drawn (that is

the intestines removed and tendons pulled out) by the butcher. Now all

that remains to be done is to wring a cloth from cold water and wipe thebird both inside and out, or by holding it under the cold water faucet andletting the cold water run through ; but do not let the fowl soak in cold water.Wipe dry. Truss by drawing the thighs close to the body and hold by

MEATS. . 39

inserting a steel skewer from one middle joint through the body to the other.

Cross the ends of the legs and tie securely with a string, covering quite well upwith several thidcnesses of piled paper. Bend the wings so they fit closely to

the body and then fasten both firmly with another skewer. Draw the neckskin well to the back and fasten in like manner. Brush well with meltedbutter and place in the roaster, breast down, laying strips of baconover the back of turkey and dust well with flour. Cover the pan and place

in a VERY hot oven for fifteen minutes. Gradually reduce the temperatureuntil a moderate oven and then finish in a slow oven which will take about threehours. Add salt and pepper when half done and turn on its back. If you donot use a covered roaster put in sufficient water to keep pan from burning,then the turkey must be basted every fifteen minutes, watching carefully

that it does not brown too fast; if it does, cover with several thicknesses of

oiled or buttered paper..

Remove the string and skewers before serving. Garnish with parsley

or celery tips.

The true flavor of th^ turkey is preserved when it is not stuffed witha dressing.

If it is desired, use three cups of grated white bread crumbs,, one tea-

spoonful of grated onion,^ One-half cup of melted butter, one-half of finely

chopped green pepper (sweet), one cup of chopped celery and one pint of

well-washed and drained oysters and salt to taste. Mix togeither in the

order given. If desired, a beaten egg or two may be added to this stuffing.

Mrs, Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe "Mfg. Co., Rochester, N. Y.


Recipe 13. ROAST DUCK AND GOOSE.

Materials. Measure. Weight. DIRECTIONS.Domestic or Wild

St?ffiS.°-.^°--"- ^'"^^ *^^ ^"'^'^^ ^"^ remove the

Salt ............... pin feathers, wash and scrub in hotPepper water (if a ôose use hot soap suds)

TTTFNSTT-S-*'^^" draw as directed in the preceding

„ , . „ ^ ' Tj ji J recipe for turkey. Wash in cold waterBaking Pan Long Handled

^ j^^j^j^^ ^^^^^ ^^^ ^^^^^^^^. ^

Large Meat Fork Spoonand truss. Pllce the ducks in the bak-

.ing pan, preferably one with a rack in

the bottom, and cover the breast with

very thin slices of bacon or salt pork. Bake in a very hot oven fifteen min-

utes to every pound if wild ducks and little more than twice the time if do-

mestic. Add half a cup of boiling water for each duck and baste every ten

minutes. Serve onions and brussel sprouts or browned sweet potatoes, apple

and celery salad or lettuce and orange salad.

Roast Goose,

Prepare same as for duck and rub the inside with salt and an onion cut

in halves. Fill with prune stuffing and steam for two hours' and bake one

hour, basting every ten minutes.

30 TllE PEOPLE'S HOME RECIPE BOOK.

Prune Dressing.

Cook one-half a pound of prunes by soaking over night and cookingslowly in a double boiler. Pare, "quarter and core three large tart iapples

and add to the prunes which have been stoned and cut into pieces. Cookone-half cup of rice until tender, as in Recipe 1, under Vegetables. Shell

and blanch a dozen chestnuts ; boil until tender and cut in pieces ; idd to the

above mixture with one-half cup of butter, one-half teaspoonful of paprikaand a good pindi of cinnamon. Mix all well together and it is ready for use,



MEAT SUBSTITUTESand

Substantial Meals Without Meat.

(Including Menus Without Meat, Sandwiches and School Luncheons.)

And God said :" Behold, I have given you every green herb bearing seed which is

upon the face of all the earth, and every tree yielding seed; to you it shall be for meat."

FOODS.

Two General Classes.

First—Nitrogenous or flesh forming foods and necessary to repair thedaily waste of tissue.

Second—Carbonaceous or heat producing foods and are the soiirce ofour strength and energy.

Flesh-formers—Meat, eggs, fish, milk, cheese, nuts, peas, oatmeal, rye,wheat, corn.

A perfect diet consists of a correct combination of common food ma-terials, blended to suit the age, occupation, sex, and climate in which theindividual lives.

SUBSTITUTES FOR MEAT.Some vegetables are perfect substitutes for meats.All the grains, such as whole wheat, rice, barley, oats, corn and nuts,

also cheese, peas, beans, lintels, macaroni, raisins, figs and bananas are meatsubstitutes.

Other vegetables are important articles of diet, but they should not bemade the basis of your dietary.

" NO MEAT " MENUS.Breakfast—Eggs on toasted white bread, sliced tomatoes, brown bread

and butter, coffee.

Luncheon—Hot chocolate, bread and butter, lettuce salad.Dinner—Spinach soup, macaroni and cheese, cucumber salad, floating

island, coffee.

MEAT: SUBSTITUTES. 31

Breakfast—Blueberries and crdam, steamed eggs, toast, coffee.

Luncheon—Cream cheese and pimento brown bread sandwiches, grahamcrackers, grape juice.

Dinner—Barley soup, lima beans, mashed potatoes, cabbage salad withmayonnaise, black coffee, cheese and wafers.

Breakfast—Breakfast food and cream, apple sauce, Graham gems, coffee.

Luncheon—Cheese soufHe, milk biscuit, berries, tea.

Dinner—Puree of peas, croutons, walnuts, apple and celery salad (Frenc^Dressing), steamed rice pudding, coffee, cheese and wafers.

Mrs. Kink's Card Index Cooking Recipes.Published by Yawman & Brbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 8, Copydght, 1908, by Mrs. Alice Gitchell Kirk,

Recipe 1. BRESLAU OF MEAT.

Materials. Measure.Chopped Beef, Veal

sZ^n.±:::l cm directions.Butter 3 .TablespoonfulsFresh Bread Crumbs % Cup Beat the yolks and chop the parsleyCream or Milk .... % Pint fine ; then mix all the ingredients wellChoppedParsley... 1 TaWespoonful

together. Brush custard cups well

WOTcesVe'r^hire with melted butter and press the mix-Sance 1 Teaspoonful ture into them. Partly fill a baking

Salt ....;... 1 Teaspoonful pan with boiling water, stand the cupsMushroom Catsup.. 1 Teaspoonful • •. . f,alfP in a nniVW nvpn forNepaul Pepper ;r... % Teaspoonful i" «, and bake in a quick oven lor

Kitchen Bouquet ... % Teaspoonful thirty minutes. When done, turn themTomato Sa,uce ..... from the cups onto a heated dish, pour

UTENSILS: around Tomato Sauce, garnished with

Food Chopper Dripping Pan triangles or hearts of toasted bread andBowl Custard Cups serve hot.Measuring Cup Egg BeaterTablespoon Teaspoon

Mrs. Kirk's Card Jtidex Cooking Recipes.' Pablisbed by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyngbt, 1906, by Mrs. Alice Gitchell Kirfc.

Recipe 2. PICNIC PATTIES.

Materials. Measure. DIRECTIONS.Pastry . . . :

Chopped Chicken or^

Ljjjg ^jê patty pans with a rich

Butter ............. 1 Tablespoonful pastry. Make a sauce of the butter,

FJo«r •.... 1 Tablespoonful g ^.^^.j^ ^^^j ,,j.eam. Stir until itMeat Stock 72 Cup ... , , , ,t ^1 • •

Cream % Cup thickens and add all the remaining in-

Chepped Pimento . .1 gredients. Fill the patties with this.

Chopped Celery.... 1 Tablespoonful 5. ., ^ \. t. 1 • - t ^

Salt . . . . ........... Cover with a top crust. Bake in a hotUTENSILS:, oven. These are suitable for home

?^KoSn siucrPal"^^^ ^"-heons or picnics.

Jtr-


Recipe 3.

Materials.

Fine Chopped Ham. 1

Milk .... 1

Fine Vvhite Bread

.

Crumbs ^ . %Butter 2

Flour 3

Eggs 3

Slice of Onion 1

Paprika

HAM SOUFFLE.

Measure.

Pint

Pint

PmtTablespoonfuls

Tablespoonfuls

TablespoonBaking Dish

Sieve

UTENSILS:Measuring CupFood ChopperSauce Pan

DIRECTIONS.

Melt the butter in the sauce pan

and cook the onion in this without

browning; add the flour, paprika and

milk ; let boil until it begins to thicken,

then strain over the bread crumbs and

ham. Mix thoroughly, at the same

time stirring in the yolks of eggs and

fold in the whites beaten dry. Turninto the buttered baking dish, set into

a pan of hot water and bake in a mod-erate oven thirty to forty minutes.

Strained tomatoes may take the place

of the milk.

Recipe 4. THE REAL SPAGHETTI A LA ITALIANNE.

Materials. Measure. DIRECTIONS,Salt Pork or Bacon 4 or 5 Slices /

olZT^^'^^

}Tablespoonful p^^ ^he salt pork or bacon into

Sweet pVppers '..'.'. 3 the spider, and after the grease is thor-Beef or' Veal ..*.... 6 Slices oughly cooked out, discard the piecesTomatoes 1 Can of fat. Add the tomato paste to the

FiL-;::::::::::::: iâbStlui ^^'^'^ -"^ ^h-" «oftenef add the

Grated.Cheese 1 Cup onions and peppers well chopped.Spaghetti Then to this add slices of beef or veal

TTTiTMCTT c^°'' ^^ ""^"^ P^^ccs as you have persons

c , e .ûrtNbiLS.: to serve). Let this simmer ten min-

Grlr'^''" HoSrving Dish ^''.' P"«i"g in the tomatoes and salt.

Moisten the flour with a little Water,. = ,

use to thicken and Jet cook slowly onthe back part of the stove, while pre-

paring the spaghetti which should be put into a kettle half full of boilingwater, and boil rapidly from 15 to 35 minutes. Blanch in cold water. Havethe hot dish in which you wish to serve in readiness, cover the bottom withthe sauce, then some of the cheese and a generous helping of spaghetti re-heated by setting the dish in boiling water; another layer of sauce and afine sprinkling of cheese capped by a piece of the beef or veal, and you havea genuine dish of the " real thing."



MEAT SUBSTITUTES. 33

Recipe 6. LENTEN EGGS ON CODFISH CAKES,Materials. Ueasure. DIRECTIONS.

Chopped Salt Cod-

D'^^d p't*t"*° 2V> C^^ ^"* °^ ^^^^ *^^ codfish in small

sitter .?.*.°!!.:"'. % xSElespoonful P^«<=es, peel and dice the potatoes, al-

Pepper lowing full measurement and put bothEggs 6 into the stew pan in boiling^ water toBacon 2 Slices boil. When' the potatoes are tender,

OnToirGVated •.::::: l SSoS!"'^ ^-In and mash all well together, addthe well-beaten egg, a dash of pepper

UTENSILS: *"^ *^^ butter, beat up very nice and

Stew Pan Vegetable Knife light. Take up by tablespoonfuls, moldMeasuring Cup Tablespoon into flat cakes, dip in fine bread crumbs,

^Teaspoon Frying Basket place a few at a time in your fryingKettle Egg Poacher Fry-pan basket and dip in hot fat until a rich

brown, drain on blotting or brownpaper and arrange on a hot platter.

Poach six -eggs in your'egg poacher and lift carefully to the top of the cod;

fish cakes. In the meantime have the bacon cut up very fine, throw into afry-pan until the fat is out, add the onion, stir well, remove from the fire andquickly put in the vinegar and dip this over the eggs. Send at once to thetable. This is a very nice breakfast or luncheon dish. This will make six

or eight cakes.

AH measurements level unless otherwise stated.

Hecipe 6. BAKED BEANS.Materials. Measure. Weight. DIRECTIONS.

White Navy Beans.. 1 Quart

I^JtPojg*' u^ ^ '^- Wash and soak the beans over

Tomato ^Sauce" !.'!!. 1*Cup night in plenty of cold water. In the

Salt 1 Teaspoonful morning wash and put them into theSoda

J4Teaspoonful kettle ; cover with cold water and bring

Pepper % Teaspoonful slowly to the boiljng point. Add thesoda when nearly boiling. Boil just a

UTENSILS: moment and turn into a colander andBean Pot Measuring Cup jrain well. Return to the kettle and

Collnde?Sharp Kmfe

cover with freshly boiled water andsimmer until upon lifting some of th«

beans on a spoon and blowing on there

the skins crack. , Now pour into' thpbean pot and bury the pork, which has been scored or the skin cut throughin squares, in the beans: Mix the molasses and a quart of water from thebeans together, pour this over, sprinkle with pepper, add a cup of tomatosauce if you like the flavor and cover with the rest of the water, reservingthe remainder to use later over the beans if they bake dry. Bake in a moderate oven covered for six or eight hours. These should be perfect in shapeand just mpist. These may be done in the Fireless Cooker and browned in

the oven for twenty minutes.Krs. Kirk's Card Index Cooking Recipes.

Publislied by Yawman & Erbe Ktg. Cb., Socfa0ster, N. Y.Su|)plemeotal Set N& 4. Copyright, WOS, br Mrs. Alice Gitchell Klilb

•—3


Recipe 7. CHILDREN'S SCHOOL SANDWICHES AND LUNCHEONS.

"Over the hills and through the valleys

List to nature's wooing call,

Seek the field, the shore, the wildwood,.

Summer comes with joys for all."

Of all the work a mothei has to do Jor her children, none is more trouble-

some than putting up luncheons day after day with a due regard for variefy

and wholesomeness, and for the fickle and often unreasonable taste of the-

child. If one could only give chocolate layer cake or large cucumber pickles

every day and nothing else, then, indeed, one might be sure the luncheon

would be eaten and approved by the small gourmand; but when one has a

maternal conscience such things must be dealt out infrequently, and bread

and butter offered day by day—a diet to which most children are indifferent

if not actively hostile.

How to "do up" a luncheon which shall be appetizing, wholesome, andvaried day after day, when often the larder is bare of dainties, is indeed a

subject for study. It may be done oecasional.y with comparative ease, since

woman's wit is equal to severe strain, but for ten months a year and twentydays a month—that gives the most ingenious pause.

Sandwiches are to be considered first, because one begins with themevery morning. A good plan is to have them of different kinds of bread,

either of white and whole wheat each day, or perhaps better, of white one day,whole wheat the next, Boston brown bread the third, white again the fourth,

and little baking-powder biscuit the fifth. Of course fresh baked bread will

not do ; it must be at least a day old, anc} should be very thin, with most of

the crust cut off ; not all by any means, but only the heavy edge.

Sandwich fillings are legion, many of them nourishing and good, and alittle handbook of suggestions is a boon to mothers, because invention fails

so often. These combinations will be found easily prepared and' appetizing.

Meat Sandwiches.—Cold roast beef chopped and slightly salted, betweenslices of white bread. Chicken, cut very thin and salted ; white bread. Boiledham, chopped. very fine, mixed with a very little dry mustard; brov^-n bread.

Roast veal, finely chopped, with a few olives mixed in ; brown bread. Onevery thin layer of chopped ham and a §lice of chicken ; white bread. Cornedbeef shaved very thin ; white bread.

Salad Sandwiches.—Lettuce leaves on white buttered bread," with a verylittle French dressing made by mixing a teaspoonful of oil with a few drops oflemon juice and a little salt. Chopped watercress on buttered bread, whiteor brown, with salt. Very thin slices of cucumber, with salt; white bread.Thin slices of tomato, draired of all pulp and seeds and wiped dry; salt.

Nasturtium leaves, with French dressing or salt. Lettuce with a little creamcheese spread on it, and salt or lemon juice. Watercress arid cream cheese.Celery, chopped very fine and mixed with either French dressing or a little

mayonnaise; or merely with salt and lemon juice ; whole-wheat bread. Choppedgreen peppers mixed with cream cheese.

Sweet Sandwiches.—Chopped dates, wet with- a little cream ; white bread.Orange marmalade ; whole-wheat or white bread. Figs, chopped fine and wetwith cream; whole-wheat bread. Figs and nuts, chopped together; whitebread. Nuts and raisins, chopped together; whole-wheat bread. Candiedginger, chopped ; white bread. Prunes, chopped with peanuts ; white bread.

MEAT SUBSTITUTES. 33

Other mixtures are these

:

Hard-boiled eggs chopped and mixed with French dressing. Creamcheese, alone or mixed with chopped nuts ; Boston brown bread. Baked beansseasoned with lemon juice, mashed to a paste ; very thin white bread. Stewedoysters, chopped. Olives, chopped ; white bread.

It is always best, if possible, to have two kinds of sandwiches, one of

meat, eggs, or cream cheese, and the other of some sweet mixture, perhapstwo of each. On the d^y the tiny biscuit are used there may be some thin

slices of cold meat, with a couple of olives, for a change.Never warm or melt the butter, but beat until soft and creamy. The fill-

ings may be made from all meats, most vegetables, eggs, cheese and the useof mayonnaise. Sandwiches depend upon the seasonings and it is very essen-

tial to have these on hand so as to lend variety to the luncheons and outings.

Season corned beef or chopped ham with mustard. Roast beef or boiled

tongue with Harvey, Worcestershire sauce or horseradish. Lamb, with capers,

tomato sauce, catsup or chopped mint. Chicken or veal with chopped celery

or celery salt or chtJpped pimentos. (The latter are a sweet Spanish pepperput up in' little cans for 13 or 15 cents and a great addition in most, all cookery,

particularly salads and sandwiches.) Fish with onion juice, parsley andchives.

Nuts, cheese, eggs, mayonnaise, celery, cress, cucumbers, tomatoes andolives combined with meat and atiy of these vegetables make delicious sand-wiches.

When they have to stand any length of time after making before they are

to be used, pack in a stone jar and'cover with a cloth wrung out of cold water,'

and when ready to be packed for the lunch wrap in oiled paper, keeping differ-

ent foods separated by pieces of cardboard, and salads packed in tightly fitting

jars.

Recipe 8. SALAD SANDWICHES.

Materials. DIRECTIONS.Tomatoes

Ma^"nnaise^^^*^" Cream the butter in the bowl.

CWves ..^^. ...!..!." C"* the bread in round, thin slices.

Salt and Paprika ... Butter. Have the tomatoes peeled andChopped Peanuts .. very cold; slice thin and lift up withS'^^** the broad spatula on the bread ; sprinkle" ^'^ with salt and paprika. Cut the cheese

TTTWMfiTT c ^^ t^^*^ ^s ^ wafer and have it round

T, . r. r^. also. Lift this to the' tomato, spread

&a^"^ ^"'^Chopping Bowl with mayonnaise, chopped chives and

Vegetable Knife Round Cutter peanUts. Cover with another round of

buftered bread. Press well together.

These may be changed to a mostdelicious salad by cutting the slices of. tomatoes quite thick ahd seasoning

with salt and paprika. Then cheese and mayonnaise, another slice of tomatowith seasoning; cheese, mayonnaise, chives and chopped peanuts on top.

Serve on lettuce.

Urs. Kirk's Card Index CooIdnK Recipes.PuWished by Yawman & Brbe Mfa Co., 'Rochester, N. Y. _ .

Supplemental Set No. 3, Copyright, 1908, by Mrs. Alice Gitchell Einc


Recipe 9, HAM SANDWICHES.

Materials. Measure. Weight. _ DIRECTION'S.Cold Boiled or

CoWoikrTong«; t lb! .Chop. the meat fin.> pound and

Cold Chicken ' % lb.™x well in a mortar. If you do not

Hard Boiled Eggs . . 4 have a mortar and pestle, put the meatSoft Mustard 1 Teaspoonful through the chopper two or three times

2{i^F^^ vfJ^r%l• • ^ Teaspoonful ^nd work well with the back of a spoon

bait and Faprika ... „ .^, ^ j i, -it,Mayonnaise beason with mustard, salt, paprika andBread capers ; moisten well with mayonnaise

;

Butter , chop whites of eggs fine, add to this

and mix all well together. Put theUTENSILS: yolks of the hard boiled eggs through

Food Chopper Mortar and Pestle the vegetable press or sieve, season

IteTp^f

'

fFeturing Spoon ^^Jsalt and paprika and mix with

Spatula Vegetable Press sufficient mayonnaise to spread. CreamSpoon the butter as usual, cut thin slices o£

bread, spread with the creamed butter.

On one slice spread the meat mixture,on the other the egg mixture Press well together, wrap in oiled paper andpack. Be sure these (and in fact all sandwiches) are moist. Anything buta dry sandwich.

If preferred, ham alone may be used with perfect results, either sliced

or chopped and well seasoned. If lettuce is used with them shred it fine,

* Mrs. Kirk's Card Index Cooking Secipes,""

Published by Yawman & Erbe Mfg. Co., Rochester, N Y.Supplemental Set No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kirk.

Recipe 10. CHICKEN SANDWICHES.

Materials. Measure. Weight DIRECTIONS.Cold Chicken

'kt^lAALk'^'^^V^VJ" P"t any bits of cold chicken alsobhreaaed Lettuce .. ., i li » ,, i. , ,

Nuts the celery through the food chopper.Mayonnaise using the fine cutter. Season well withSalt and Paprika i. .

.

salt and paprika and a dash of cayenne

gyjjgj.pepper. Now mix well with the may-onnaise, half of which is whipped

UTENSILS: • cream. Spread thin slices of bread withFood Chopper Sharp Knife " crusts removed with plenty of creamedSpatula Bowl butter. Spread the lower slice withSP°°" ' "y^^^'P Churn the chicken, mayonnaise and shredded

,lettuce, and the upper slice with thenuts.

Press well together; pack in a jar covered well with a towel -wrung out

of cold water. Qr, if preparing them for a picnic wrap them in oiled paper.If a sliced chicken sandwich is desired cut the chicken as thin as pos-

EGGS. 37

sible, spread with the mayonnaise—a little shredded lettuce on top of thatand put between buttered slices of bread, trimming the edges neatly.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mig. Co., Rochester, N. Y.

Supplemeiital S«t No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kirk.

EGGS.(Steamed, Deviledj Stuffed, Scrambled, Curried and Omelets.)

"We learn from mistakes, from experiences, even more than from success."

"The discovery of a new dish does more for the happiness of man than the dis-

covery of a star."

(All meiasurements are level unless otherwise stated. Flour is sifted beforemeasuring.)

The housekeeper who has given little or no thought to the compositionof eggs has much to learn of this very nutritive food. While this food, the

£gg. is in common use and probably always will be, a little more thoughtshould be given to the best ways of cooking it.

One of the sirhple things to remember in cooking is that the albumenIn the egg coagulates at a high temperature ; hence to have that soft creamyconsistency, be careful of extremes in heat and too long a time over the fire.

Eggs for cakes and souffles should be separated and the whites and yolksbeaten separately.* The main thing in the white is the amount of air that is

beaten into it. The white of the egg never acts chemically upon any of thpingredients with which it is mixed, but the membrane being tough it has thepower of sustaining the air beaten into it ; when carefully folded into the batterit sustains that lightness to the end, if carefully baked.

'Hot or warm water makes a much more tender omelet than milk, andthere is no reason for failure of these most toothsome articles if one is reason-ably careful.

A good omelet pan is as necessary to success as good eggs. A goodsteel spider, smooth, and the right temperature will go a long way towardproducing good results.

It is the practice which makes perfect, and if you fail, try again for, " Theman, or woman, who never makes any mistakes in life never makes anythingelse."



Recipe 1. EGGS STEAMED.Materials. Measure. Wdght DIRECTIONS.

Eggs 4Boiling Water ..... 2 Quarts Put the eggs into the stew pan

UTENSILS* containing the boiling water and cover.

T C.X 75 T? /^ If you use natural gas the entire plateLarge Stew Pan Egg Cups

^^J^^^^ ^^^^ ^^ ^^ « ^^^ ^^^^^^ ^^^ ^j^^

, , ——

-

,r, pan entirely off the stove. Let stand

ten minutes. The white, will be of a


creamy consistency, the yolk perfectly cooked, and altogether much morewholesome than the leathery white which is the- result of rapid boiling. If

you should add six eggs let stand fifteen minutes. One egg, one quart of

boiling water, cover and let stand live minutes..

Mrs. Kirk's Card Index Cooking Kecipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.


Recipe 2.

UaterialSi

Strictly Fresh EggsSalt and Pepper ....

ToastBoiling WaterButter .,

POACHED EGGS.

Measure. Weight. DIRECTIONS.

UTENSILS:Egg Poacher Spatula

Fill the egg poacher or spider withboiling water. Draw the poacher tc

one side of the stove where the watercannot possibly boil. Carefully breakthe eggs into the sections, cover andlet stand three minutes or until the

white is " set." Instead of coveringyou can dip the hot water over the

eggs until they look pink. Withôurspatula carefully loosen the egg and remove to a nicely browned and buttered

piece of toast, cut round. Season with salt, and a dash of paprika, garnish

with a bit of parsley and you not only have an attractive dish but if care-

fully done a wholesome one as well.

Mrs, Kirk's Card Index Cooking Recipes.Published hy, Yawman & Erbe Mfe. Co.. Rochestei^, N. Y.

Copyright, 1906, by Mrs. AHce Gitchell Kirk.

Recipe 3.

Materials.

Fresh Eggs 6Large Slices of Ham

HAM AND EGGS.

Measure. Weight. DIRECTIONS.

UTENSILS:Steel Spider ForkHot Platter SpoonBroad Pancake Turner or Spatula

Have the spider very hot. Put in

the ham, sear and turn ; sear and turnagain. So continue until the fat onthe ham is a golden brown. Drawthe ham from the fire, cut the ham insix small pieces, and arrange oti the-

platter. Break the eggs in the fat. Besure it is not so hot as to bubble and

splutter. With a spoon dip the fat over the egg until a white film forms onthe yolk; remove to the slices of ham. Serve at once, garnished with cress

and slices of lemon.Mrs. Kirk's Card Index Cooking Kecipes.

Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 190Q, by Mrs. AUce Gitchell Kirk.

EGGS. 39

Recipe 4. LUNCHEON EGGS.Materials. Measure. DIRECTIONS.

Tomato Sauce % Pint

?oest^.°.'!!'!.^f.f. ::

^ Make a tomato sauce according to

Paisley ..!.!!"!!!! Recipe 1 in saucefe. Chop the whitesCream % Cup of the eggs very fine and add to thisSalt and Pepper — sauce with the cream, salt and pepper^

Arrange four dainty slices of toast onUTENSILS: a platter and pour over this sauce,

Double Boiler Tablespoon forcing the yolks through the ricer^^»"fe Potato Ricer qj. cliopped very fine. Sprinkle this

.over the top. A little grated cheesemay be added to the tomato sauce when

you have it. If there is too much acidity in the tomatoes which might makethe sauce curdle, add just a pinch of soda.

Recipe 5. DEVILED EGGS.Materials. Measure. DIRECTIONS,

Eggs 6

Pf^^^j^1^ TablespooHful Put the eggs into warmVater and

Melted ButteV." !.'.'! ."

1 Tablespoonful bring to the boiling point which is 312Salt and Paprika to degrees. Lower to about 200 degreestaste and keep them there for thirty minutes.

Put into cold water. Shell, cut intoUTENSILS: halves lengthwise and remove yolks;

Tablespoon Stew Pan put them into the bowl, add meltedMixing Bowl Wooden^Bowl and

^^^^^^^ ^j^^ pimento and ham chopped

;

add the other ingre4ients, re-fill the• whites and fasten the. correisponduig

halves together with toothpicks. Dipfirst in egg and then in bread crumbs, repeat once more and fry in hot fat.

Serve wrapped in tissue paper, the ends fringed and tied for picnics, or,

put on hot platter and pour white sauce or Mexican sauce around when served

at home.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & "Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Alice GitchcU Kirk.

Recipe 6. - FRIED STUFFED EGGS.

Eggs^!*.'"f!'; 6**"'"" DIRECTIONS.

Melted Butter 3 TablespoonfulsAnchovies or Sar- Hard boil the eggs as for Recipe

dines 3 or 3 jq^ cut lengthwise and remove the yolks

S^XMuVtard .:::l SlôSS -d mash, season with all the ingred-

Salt !.- lents given, mixing well. Ke-fill the

Paprika % Teaspoonful whites, put two halves together, fas-UTENSILS: tening with a toothpick. Roll in egg

lirife""^^" TeaspoC" and bread crumbs and fry in a hot

Kettle Frying Basket fat.

4© THE PEOPLE'S HOME RECIPE BOOK.

Recipe 7. PLAIN 'OMELET.

Materials. Measure. Weight. DIRECTIONS.Eggs 4

SrnSr.:;::;: \ SSSr^ pe a steel spider always for anButter 1 Tablespoonful omelet. Fry or frying pans are bothA little grating of too thin and the omelet would heat tooNutmeg.. • „

.

,

,, quickly in the center. Put the butter

Sairr'."^^-".'?^.::: iTea'SoonM"' into the spider and heat slowly. Breakthe eggs into the bowl and only beat

sufficient to thoroughly mix the whitesUTENSILS: and yolks; add the water and season-

Flat Egg Beater Sted^Spider j^gg except parsley. Draw the pan to

Tablespoon Ho^tpfatter the hottest part of the stove and whenTeaspoon very hot, but the butter not browning,

,add the eggs all at once. Let set a

moment and then with your spatula

loosen the omelet at the edge, allowing the thin portion or uncooked part to

run under and so continue until the omelet is " set." Now sprinkle over theparsley finely chopped and with your spatula turn over one-third of theomelet, then fold once more as you turn it out. Serve at once. More failures

are reported to me in omelets than in almost any other branch of cooking.Each and every detail must be carefully followed to insure success. The steel

spider, perfectly smooth, is the first requisite, then do not beat the eggs toomuch, twelve or fifteen minute beats will usually do the work, and the butter,

while hot, must not be brown and smoking. These directions carefully fol-

lowed—not once but always—^you cannot fail.

This omelet may be varied by chopping ham Very fine—two tablespoon-fuls vifhen chopped—and adding just before folding. Then you have a ham.omelet. Peas, tomatoes, oysters, bacon, red and green peppers, sweetbreads '

and grated cheese all lend variety to a plain omelet.

Mrs. KirVs Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. Alice Qitchell Kirk.

Recipe 8. EGGS SCRAMBLED WITH PIMENTOS.

Materials. Measure.

Pimentos 1

Onion Juice 1 TeaspoonfulChopped Parsley ... 1 TeaspoonfulEggs 4

Sauce PanDouble Boiler

UTENSILS:Wooden SpoonTablespoon

DIRECTIONS.

Drain and chop the pimento fine.

Add the onion juice, salt and pat«Iey

and simmer for two minutes. Scramblethe eggs in the double boiler and whennearly finished add the pimentos andfinish together.

EGGS. 41

Recipe 9.

Materials.

ButterBread, gratedEggsSaltPaprikaSweet Green Pepper

(small) 1

BREAD OMELET.Measure.

Tablespoonful% Cup

DIRECTIONS.

% Teaspoonful

Preiiare the pan the same as for

Plain Omelet. Soak the bread crumbsin just enough milk to soften.. Beat the

yolks of the eggs separately. Add to

the yolks the seasonings and breadcrumbs. Mix well, very gently fold in

the well beaten whites and the pepperfinely chopped. Pour into the spider,

leave for a moment over the fire. Thencover and set over a very moderate

. heat for ten minutes. Cut nearly

through the center, fold and turn onto a hot platter, and serve at once. This omelet is very nice without the

pepper although the tone of the pepper to those who like it is a great

addition.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Mfe. Co., Rochester, N. Y.Copyright, 1006, by Mrs. Alice Gitchell Kirk.

UTENSILS:Steel Spider Two BowlsEgg Beater Measuring CupChopping Bowl and Knife

Recipe 10. CURRIED EGGS.Materials. Measure. DIRECTIONS.

Eggs 6Put the eggs into boiling water

""*°"* *--^ and let cook just below the boilingButter 1 Tablespoonful poi^t foj. thirty minutes. Put at onceBacon Fat 1 Tablespoonful, into cold water and when cool slice

Curry Powder 1 Teaspoonful thin around a mound of rice on a hot

Flour 1 Teaspoonful - chop plate. Have .the onions peeled

„ , ... ^ , „ and sliced very thin and put with theStock or Water .... 1 Cup

^^^ j^^^^ ^j^^ ^^^^^j^^^jj^^t-

^^^^ ^^^jj'^'^^ the onions are soft and yellow ; now

add all the remaining ingredients, stir

UTENSILS: until boiling and the desired thickness.

Strain this curry sauce and serve atVegetaJ)le Knife Tablespoon o^ce. Garnish with SMveet red peppers,

Sauce Pan Double Boiler cut in fancy shapes.

Recipe 11. EGGS AMaterials. Measure,

Eggs 4Parmesian Cheese .

.

Butter 2 TablespoonfulsCreamChopped Parsley . .

.

Salt and Pepper ....

ToastUTENSILS:

Baking Dish Chopping Bowl andTablespoon Knife

Toaster

LA SUISSE.DIRECTIONS,

Spread the butter in bits over the

bottom of the baking dish, then a layer

of cheese, then break the eggs. Salt

and pepper, a little cream, then add an-

other layer of cheese. Put into a modêrate oven 10 minutes, or until the eggsare set. Garnish with parsley and serve

hot.


Recipe 12. EGGS AU GRATIN.

Materials. Measure. DIRECTIONS.Eggs 4

Grated Cheese Have some boiling water in theS^" spider with the vinegar and a little

-.^^^^"^, ™ . 1 J. 1 salt. Use an egg poacher if you have

Vinegar 1 Tablospoonful . .

,

, , , .,

-j-Qj^gj it ; if not, break the eggs into the water

;

cook slowly until the eggs are set; lift

UTENSILS: out carefully and set on' rounds of but-

Egg Poacher Broad Spatula tered toast. Sprinkle each egg with dbpider

j-^^jg grated cheese, brown quickly in 4

hot oven and serve.

SAUCES.(For Meats, Fish, Vegetables, Puddings and Frozen DessertSi)

" Sauces and soups are the fine art of cookery and the person who understands themmust understand' tastes and flavors and possess a trained palate."

(All measurements leveL Flour sifted before measuring.)

It is considered a great art by a few cooks and housekeepers to make good

sauces. Unfortunajtely, it is the few rather than the many who recognize

this or really take the trouble to make sauces properly. They hurry over therii

and subject them to too much heat and consequently send to the table a

thick, disagreeable paste, lumpy or thin and watery.

To make good sauces takes a little time, but it is quite worth while as

gravies and sauces constitute the perfection of entrees; even for a simple hash

it is very necessary to make them with care. When one becomes familiar

with a basis for all sauces others are quickly, and easily made.

Sauces are intended as an accompaniment to the meat, fish, vegetable or

pudding with which they are served and should be in perfect harmony with it.

They should never be so prominent in flavoring or served in such quantity as

to lose sight of the main dish. Pale sauces and gravies are, not desirable, and

this can easily be remedied by always having a bottle of Kitchen Bouquet in

the kitchen, and using it sparingly as so little is required to produce the re-

quired color and flavor. If you wish a white sauce, have it white ; if a yellow

one, yellow; and a brown sauce should be brown- Browned flour is also ex^

SAUCES. 43

cellent for thickening and coloring and gives a fine flavor but double thegiven amount of flour when desired browned.

Serve a sauce as soon as possible after making as there is danger ofseparating.

If necessary to keep hot, set in a pan of hot water.All sauces are made or derived from brown or white sauce and the

flavoring makes the numerous changes. The basis for this is one roundingtablespoonful of butter, the same of flour and one-half pint of any desiredHquid, such as stock, strained tomatoes, milk, cream, water, etc.

Certain sauces belong to some particular vegetable, meat, fish or dessert,

such as brandy sauce with plum pudding, cranberry sauce with turkey, applesauce with pork, mint sauce with lamb, and caper saucB with mutton.

A general principle in uniting niaterial for sauces is, rub butter or fat

and flour together, and soften with a little of the hot liquid which is heatingin the double boiler; stir all together until it is the desired thickness. Inthis way the flour is most thoroughly cooked, besides more digestible thanwhen cooked in the fat.

The main or standard seasonings are salt, pepper, paprika, onion, bay leaf,

Worcestershire sauce, Tobasco sauce, mint, capers, an4 flavorings from- meats,fish, stock or vegetables. The thickening may be flour, bread crumbs, yolksof eggs, arrowroot, cornstarch or vegetable puree.

There are many fruit sauces very n|ce for puddings and ice creams madefrom crushed fresh fruits and the juice and sugar cooked to any desiredthickness.

Recipe 1. WHITE SAUGE.

Materials. Measure. DIRECTIONS.Butter 1 Rounding Table-

Flour 1 Rounding Table- .^"b the butter and flour together

spoonful in the double boiler. When smoothMilk 1 Cup add the milk. Stir over the fire steadily|alt ^ Teaspoonful unty jj thickens. Add the seasoningPepper % Teaspoonful j 'j. • j r <t.i.- • îand It IS ready for use. This is the

UTENSILS- basis of all sauces. One cup of strained

_,.„.. T W'

tomatoes in place of milk or cream

Measuring C^ TLspoôn°" îll make tomato sauce, adding a sea-

soning of bay leaf and onion when• stewing the tomatoes. To make an

egg sauce add four hard boiled eggs,

the yolks put through the ricer and the whites chopped fine. This sauceis very nice to serve either with chicken or boiled salt cod. For a Butter

Sauce substitute boiling water instead of the milk or cream, adding it slowlybeating all the while.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawraan & Elbe Mfg. Co., Rochester. N. Y.

Copyright, 1906. by Mrs. i^ce Gitchell Kirf.


Recipe 2. HOLLANDAISE SAUCE.Materials. Measure. DIRECTIONS.

Butter 2 Rounding Table-

spoonfuls Put bay leaf, onion and vinegar

Flour ; 1 Rounding Table- over the fire in a small stew pan, bring

spoonful . to the boiling point and cool. Rub the

Grated Onion 1 Tablespoonful , butter and flour together in the doubleTarragon Vinegar boiler and add gradually the water,

or Lemon Juice 2 TablespQonfuls stir until thickened and the flour

Yolks of Eggs 2 cooked. Now add the vinegar strained.

Bay Leaf 1 Remove from the fire and stir in the

Boiling Water .... 1 Cup yolks of the eggs one at a time, stirring

Salt % Teaspoonful gently. Reheat just a momeni ; addWhite Pepper salt and pepper ; strain and serve at

once. This is elegant for fish or

UTENSILS' used in many ways with vegetables,

Measuring Cup Sauce Pan"

being especially nice with -Brussels

Measuring Spoon Double Boilersprouts spinach and asparagus. This

Tablespoon Small Sieve âuce should be served as soon as made.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1806, by Mrs. Alice Gitchell Kirk.

Recipe 3.

Materials.

MushroomsKitchen Bouquet . .

.

Sweet Green Pepper

White Sauce

MUSHROOM SAUCE.Measure.

1 CanV2 Teaspoonful

1

DIRECTIONS.

UTENSILS:Double Boiler Tablespoon

Teaspoon

Make according to recipe for WhiteSauce (See Recipe 1) ; add the kitchen

bouquet and 1 can of mushroomsdrained and rinsed in cold water;stand the double boiler over a slowfire for ten minutes. This is nice

served with sweetbreads or warmed-over chicken.


Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 4. CHOCOLATE SAUCE FOR ICE CREAM.Materials. Measure. DIRECTIONS.

Chocolate . , 1 Square

Sugar 1 Cup^

Melt the chocolate in the doubleBoiling Water 1 Cup boiler. Add the sugar and water. Stir

Vanilla 1 Teaspoonful while adding the water, so as to formNuts, chopped Vs Cup a smooth, glossy mixture as it cooks.

Keep adding the water and the sugar

UTENSILS: f-ntil all is used. Boil until thick as

Double Boiler Measuring Cup desired. Remove from the fire, addTablespoon Teaspoon ' vanilla and nuts and serve at once.

' Mrs. Kirk's Card Index Cooking Recipes,Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. AUce Gitchell Kirk.

SAUCES, 45

Redpe S. LEMON SAUCE.

Materials. Measure.

Flour 1 Tablespoonful

Boiling Water 1 CupSugar % CupEgg 1

Vanilla 1 Teaspoonful^

Lemon 1%-Teaspoonfuls

UTENSILS:Double Boiler Measuring CupGrater Lemon Squeezer

Egg Beater

DIRECTIONS.

Mix the flour and sugar well to-

gether in the double boiler and pourover quickly in the boiling water, all

the time until it thickens. - Removefrom the fire and add the lemon juice

and grated peel and pour while hotover the well-beaten egg. Mix well.

This is nice sauce tp serve over any hotpuddings.

Mri, Kirk's Card Index Cooking Recipes,Published by Yawman & Erbe Mfi;. Co., Rochester, N. V.

Supplemental Set Mo. 6. Copyright, 1909, by Mrs. Alice Gitchell Kirfc.

Recipe 6. HARD SAUCE.

Materials. Measure.

Butter % CupPowdered Sugar ... 1 CupVanilla 1 TeaspoonfulBrandy 1 Tablespoonful

DIRECTIONS.

Wash the butter in cold water un-til it is elastic ; put it into the bowl andheat to a cream. When light, grad-ually add the sugar beating all thewhile. Add vanilla and gradually thebrandy. Put into an attractive dishto serve. Set on ice until wanted.Fresh strawberries are a nice addition

to this, or a little grating of nutmegover the top. The brandy may be omitted by those who do not care to use

it. If brandy is omitted add one teaspoonful of lemon juice.

Mrs. Kirk's Card Index Cooking Recipes. '

-Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.C^yright, 1906, by Mrs. Alice Gitchell Kirk.

UTENSILS:Bowl Small Flat BeaterMeasuring Cup TablespoonTeaspoon

Recipe 7. MINT SAUCE.

Materials. Measure. DIRECTIONS.Gran. Sugar 2 TablespoonfulsBoiling Water ..... 1 Tablespoonful Dissolve the sugar in the boiling

arOiK."!.::::: i SbSooSfui' water and add the chopped mint, cover

Vinegar % Cup and set away for one hour. 1 hen dropby drbp add olive oil and vinegar. Mix

UTENSILS: well together and serve with fresh

Bowi Measuring Cup lamb. Fiwely chopped mint mixed with

rablespoon a glass of currant or green grape jelly

is an agreeable Change.


Recipe 8. CRANBERRY JELLY.

Materials. Measure. DIRECTIONS.Cranberries 1 QuartWater Va CupSugar 3 ' CupsTart Apples S

Cinnamon Vi Teaspoonful

UTENSILS:

Paring Knife

Stew PanMould

Measuring CupMeasuring SpoonSieve

Wash and pick over the cran-

berries, put into the stew pan with the

water and apples quartered and cored.

Cover, and when the cranberries are

well " popped " open and the apples

tender rub through a sieve or colander.

Add the sugar, return to the fire, stir

until the sugar is dissolved and bring

only to the boiling point. Remove fromthe fire, flavor, turn into a mould or

individual glasses and serve with roast

turkey. The cinnamon and apples maybe omitted if desired.



Recipe 9. APPLE SAUCE.

Materials. Measure. DIRECTIONS.Tart Apples 6

Butte'i- !!!!'..'.";!;!.' 1 Teaspoonful Wipe the apples, cut in quarters

Nutmeg and core. Put into the sauce pan withhalf a cup of water; cover and cook

UTENSILS' vintil soft. Press through the colander.

Sauce Pan Colander ^^^ .*^® ^^^^^ ^"^ ''""^'" ""'^^^ ^ ^''S'^*

Wooden Spoon Vegetable Paring grating of nutmeg or cinnamon. MixKnife well and it is ready for use.

SOUPS.(Soup Stocks and Meat and Vegetable Soups.)

" Scientific cookery in the home, by the mistress or housekeeper, meShs the elevationof the human race;" '

(All measurements level unless otherwise stated. Flour sifted beforemeasuring.)

Most soups are spoiled by making them in too much of a hurry, and cook-ing rapidly. - i

Retaining the flavor by slow cooking and by having a soup kettle with

SOUPS. 4?

a tightly fitting cover, made from granite or aluminum or any good warewhich will not chip, is a necessity in making good soup.

Have it large enough to contain meat, bones and water, and room for

Skimming. When all is ready and in the kettle, place over the fire and bringslowly to the boiling point and skim. Now lower the flame if you use gasor set back on the stove to simmer. Never boil soup as it makes it tasteless

and cloudy.

Very good soup stock is made from beef alone but it is improved in flavor

when made from equal parts of beef and veal. Veal and chicken make awhite stock and delicate in flavor ; or, again, a stock from one-half of beef andone-quarter each of mutton and pork, liver and ham are used for flavor.

Americans are just beginning to learn the value of having soup stock

always on hand to use for gravies, sauces, made-over dishes, etc., which has

been much of the secret of taste and flavor in French and other foreign cooking.

Soups have been looked upon as a dish for'the rich. They are for rich and"poor alike.

Use the clear soups or those with vegetables for dinner.

The cream or heavy soups may be served to better advantage for luncheonor supper dishes and if we realized the value of soups we would have themon our regular bills of fare.

Soups, however, should not be gulped down or taken into the mouth andthen swallowed, but held long enough to mix well with the saliva before enter-

ing the stomach.A great variety of soups to suit individual tastes and occasions may be

made with very little trouble, but learn first how to make a good soup stock

as a basis for many good and wholesome soups.

Recipe 1. SOUP STOCK

Materials. Measure. Weight DIRECTIONS.Shin oi Beef 34^ lbs.

Water 2 Quarts Cm thg meat from the bones. Put

f^^^liTablespoonful

^^^ ^^^^^ ^^^ j^^,f ^^^ ^^.^^ ^j.^^^

Xloves ............'. 6 into the soup-kettle, stir until it brownsBay Leaf 1 and forms a caramel ; then add the

TTTUMCTTc '"^^^ bones, and water. Cover andUTliNbil.s.:

j^j.jjjg ^gj.y sjoîy to tjjg boiling point.^Soup Kettle, porce- Colander g^j^^

rj,^^^^^^ ^^^ ,^^ ^^^ j^^ g.^_

lain Imed or gran- Puree Sie^re ^^^ ^^^ ho^^g. ^jjen add the remain-'*® Knife

jpg jjjîi qI onion into which you havestuck the cloves and bay leaf. Simmeranother hour then strain through the

colander. Put the stock in- a cold place over night. In the morning re-

move the fat, put back into the soup-kettle. Beat the white of an egg wellwith the crushed shell in a half cup of water. Stir this well into the stock.Bring to the boiling point. Boil hard three minutes, skim and strain throughtwo thicknesses 'of cheese cloth. A teaspoonful of lemon juice may be addedjust beifore straining. This makes the stock clear and sparkling and it is the


foundation of innumerable dinner soups, such as noodle, vegetable, ric«

macaroni, etc.

Mrs. Kirk's Card Index Cooking Recipes.Published by. Yawmsn & Erbe Mfg. Co., Rochester, M. V.

Copyright, 1906, by Mrs. AUce Gitchell Kirk.

Recipe 2^

Materials.

Soup Stock

Carrot ....

"turnip ...

Potato. ....

Tomato . .

,

Barley ....

Parsley (chopped)

Celery Seed .....

Salt, Pepper or Pap-rika .............

GOOD VEGETABLE SOUP.

Measure,.

Qu^rtWeight

y*

Tablespoonful

Tablespoonful

Teaspoonful

UTENSILS:Two Stew Pans Small Knife

Vegetable Cutters

DIR13CTIONS.

Soak the barley two -hours and thenput into a stew pan over the fire, andsimmer very gently one hour. Preparethe vegetables and cut in fancy shapesor dice. Put them over the fire coveredwith boiling water and cook until ten-der. Add the stock to the barley, andwhen hot the cooked vegetables withthe tomato cut in tiny pieces, and all

the remaining ingredients. Simmervery slowly ten or fifteen minutes andturn into a hot tureen. Additionalseasoning and color may be obtainedby the use of a few drops of KitchenBouquet.

...... K"- Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright. 1908, by Mrs. Afice Gitchell Kirk.

Recipe 3. TOMATO SOUP WITH VEGETABLES.Materials. Measure. Weight. -r^-rr^T^^r,,-,^^.,,^

Tomatoes 1 Can DIRECTIONS.Carrot 1

Onion"^^"^"'"^ I .Add the stock and all the flavor-

Soup Stock or Water 1 Pint j."^^ *° ^^9 tomatoes; cover and simmer

Kitchen Bouquet ... V2 Teasp6onful fifteen minutes. Cook the celery andButter 3 Tablespoonfuls carrot cut in small pieces in a separate

fir.;;::::::::;:::? Si^rnTu^ ^^p^- Brown the jour in the fry-

Bay Leaf 1 P^"' ^^^ butter, and rub together until

Paprika smooth. Now put in the tomato mix-

r^ ^ ^ UTENSILS:

.

ture and stir until boiling and put

TrblefSn"^'"^ Teaspoon"^"' ^^°"^^

V'^^^" • ^^-\\^îvegetables,

Knife Steel Fry-pan when tender unite with the soup, re-

Sieve heat and serve with croutons.



SOUPS. 49

Recipe 4. CREAM OF TOMATO SOUP.

Materials. Jileasure. Weight.

Milk 1 QuartStrained CannedTomatoes 1 Pint

,

Bay Leaf 1 LargeButter 1 Rounding Table-

spoonfulFlour 2 Rounding Table-

spoonfulsMace 1 BladeSalt 1 TeaspoonfulSugar 1 TeaspoonfulSoda ,..'.. Vk TeaspoonfulParsley (chopped) 1 TablespoonfulPepper

UTENSILS:

Double Boiler

Tablespoon

Soup Tureen

Measuring SpoonSieve

DIRECTIONS.

Put the tomatoes into stew panwith the bay leaf and mace. Coyer andsimmer slowly fifteen miputes. Put'the milk into a double boiler. Rub the

butter and flour together adding a little

of the hot milk until smooth. Pourinto the milk, stirring all the while un-til it thickens. Strain the tomatoes into

a soup tureen,, add the sugar, soda, salt

and pepper, then pour in the creamymixture all at once, stirring very gentlyuntil well blended. Sprinkle the pars-

ley over the top and serve at once.

This soup should never be thick butof a light cream consistency. One-halfthe amount of tomatoes may be used if

preferred. ,

Mrs. Kirk's Card Index Cooking Recipes.Publlslied by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs. ^ce Gitchell Kirk.

Recipes. CREAM OF PEA SOUP.

Materiab. Measure. •-- DIRECTIONS,Peas % Can

FlSSr".:::::::::::;: I Sblespoonfuls ; ,open the can of peas fuHy an hour

Butter 1 Tablespoonful before usmg and empty at once fromSalt and Pepper ...

.

the can. Put the milk into the doubleParsley (chopped).. 1 Teaspoonful , ., •,, ,. . . . ,

Slice of Onion boiler with the onion and rub the

butter and flour together until smooth,

UTENSILS: with a little hot milk, and then pour

Double Boiler Colander it into the double boiler with the

Measuring C»p Tablespoon remaining milk, stirring all the timeEgg Beater Fine Sieve until it begins to thicken; now beat

,well with the egg beater until creamy,

about five minutes. Press the peas, in-

cluding liquid, through the colander

and put into the double boiler, beat again, season with salt and pepper, press

through a fine sieve, add finely chopped parsley and serve with croutons,

which are made by spreading slices of bread with butter and cutting in

2—4


squares; put into a pan under the toaster, watching carefully until a nice

brown on both sides.

Recipe 6. CREAM OF ASPARAGUS SOUP.

Materials. MeasuTe. DIRECTIONS.Stalks of Asparagus 1% Dozen

BoXgwaier-:::::^ S ,.^"' '^° '"'^''. tT '^t'J^Ûo

Mjlk 4 Cups fresh asparagus and throw them into

Flour .......... . . . . 2 Tablospoojifuls cold water. Cut all that is good .of theButter a Tablespoonfuls remaining portion in small pieces and

fait anrt^PeD;;^"'^

P"^ 1"*° the stew pan with the givensalt ana repper ...

amount of bpiling water. Cover andUTENSILS: simmer gently half an hour. Press well

Stew Pan Double Boiler through a colander. Turn this into theMeasuring Cup Tablespoon double boiler with the milk. RubEgg Beater Bowl butter and flour together in the bowl,boup iureen

adding a little of the hot milk until

it will pour like good cream; Stir this

well into the milk mixture, and whenit begins to thicken beat well with the egg beater. While this is cooking,

put the tips into a pan with the bay leaf, slice of onion, a little salt and boil'

ing water and cook for ten or fifteen minutes, or until just tender. DrainHave soup tureen hot, season and pour in the soup and place the asparagustips on top, distributing them in each plate of soup. Be careful in cookingasparagus with milk, as an acid in the asparagus is apt to make it curdle.

Recipe 7. MOCK OYSTER SOUP.

Materials. Measure.

Vegetable Oysters.. 13 StalksBoiling Water 1 QuartMilk 1 PintOnion > . . .

.

1 SliceButter 1 TablespoonfulFlour 1 TablespoonfulSaltPepperParsley ,1 SprigVinegar or Lemon

Juice 1 Tablespoonful

UTENSILS:Stew Pan Measuring CupDouble Boiler TablespoonColander

DIRECTIONS.

Scrape the vegetable oysters andthrow at once into cold water withthe vinegar or lemon juice to preventdiscoloring; cut thin slices; put theseinto the stew pan with the boilingwater, onion and sprig of parsley ; cookslowly thirty minutes or until tender.Put the milk into the double boiler, addthe butter and flour rubbed together,stir until it is smooth and begins to

thicken. When the vegetable oyster is

done rub through the colander andpour into the double boiler, season andserve.

veg:^tables, gi

Recipe 8. POP-CORN SOUP.

Materials. Measure. DIRECTIONS.Ears of Com a

Butte" !!".!!!!! .,"!!! 2 TaUespoonfuls ^"* *^^ *"^^^ *"t° the double boilerSalt 1 Teaspoonful over the fire with the bay leaf andMilk 1 Quart onion. Score each row of corn downpioî' o T t,i t ^

*^« center with the sharp knife and

Pepper' '.i ! ! 1 !."

! ! i ! !

! ^ Tablespoonfuls ^jj ^^ ^j, ^ ^.jj^^ ^^^ ^^^f^^. ^^^ ^^^^Pop-Corn together, moisten with a little of the

hot soup, to make a paste, and turn

Sharo Veeetable Tabiesoo'"*° *^^ "^^^'^' ^*'''- constantly about

Kmfe Double Boiler ^ê minutes, or beat with egg beater.

Measuring Spoon Serve with pop-corn mstead of wafers.

VEGETABLES.(Full directions for cooking all kinds of vegetables and retaining their

delicate flavors.)

"We go on in the beaten path without profiting by the varieties to be found on everyside."

(All measurements level unless otherwise stated. Flour sifted beforemeasuring.)

Vegetables are divided into four groups

:

1. Muscle Building or Nitrogenous.—^These take the pliace of meat andare such as peas, beans, lentils, and nttts..

2. The Heat and Energy Producers.—^These must be used in larger quan-tities than the jnuscle building foods. They are rice, white and sweet pota-toes, white bread, macaroni, spaghetti, chestnuts and the cereals.

3. Fat Producers.—^These include nuts and olives^ This group is onenot so largely used or considered. Many times used only as " extras " whenwe have company. This is a grave mistake.

4. The vegetables of this group are important as cleaners and are largelywater, mineral water and fine flavoring. They include lettuce, radishes,, cab-

bage, celery;. in fact, all the green succulent vegetables come under this headand are used largely in sa^ds. '•

All vegetables should be cooked in uncovered vessels in boiling water.Vegetables growing above ground should have salt adde3 to the water.

Underground vegetables, such as turnips and beets, should be cooked in boil-

ing, unsalted water.Dry vegetables, such as old peas and beans should be soaked over night

in cold water.To freshen vegetables when wilted, soak an hour in cold water. Never

add salt as it softens them ; particularly is this true of cucumbers.All vegetables must be thoroughly cleaned before usinpf and nothing is

better for this than a vegetable brush and a sharp pointed knife.

Many pages might be written on the food value of vegetable diet. It is


the one thing in cooking that requires care ; it is the one thing that does notget it. There are general principles underlying all vegetable cooking whichare easy for every housekeeper to understand, if her interest can be aroused to

do it. As vegetables are generally cooked they are tasteless and there is nobranch of cooking as carelessly done, both at home and in hotels and restau-

rants, as the cooking of vegetables.Practically all the elements necessary for the building of the body are

found in vegetables and with these are included nuts and fruits. Health andnutrition depend upon the right selection and combination of these. Thereis such a variety of vegetables to be had in every state. Combine with this

their clean and wholesome qualities and it is a wonder we are such a meateating nation. But vegetable cooking requires greater care than cookingmeat. Careless and rapid cooking dissipates the flavor and then we have atasteless article.

Vegetables should not be closely covered while cooking. They are full

of volatile oils—some more than others—and if these with the gases generatedby cooking are not allowed to pass off into steam the vegetables are dark andstrong in flavor.

Our living, habits, and character are largely dependent upon what weeat and we must, to sustain life, eat every year about half a ton of cooked food.One can readily see that a large proportion of the health, »comfort and happi-ness of the home comes from the dining room and kftchen. How important it

is, then, that we and our daughters should be educated along the lines of

cookery. The practical kind where they can apply their chemistry both in

the kitchen and laundry if need be ; their physiology in the selection andcooking of foods ; their lessons in fine arts, in the harmony of foods. Neverbe at the mercy of your cook, but know these thiiigs yourself. If you do notyou will have not only badly cooked foods but unfriendly combinations.

Recipe L BOILED RICE.

Materials.* Measure,

Sah .'.'.'.°.'.'.y.'.'.'.['.'.[ % Teaspoonful „Buy the best South Carolina whole

Boiling Water ...... 2 Quarts nce and put the given amount intocold water, washing well. Repeat sev-

UTENSILS; eral times. Then cover with cold waterOne Large Stew Measuring Cup and soak over night or for severalPan Colander

^^^^^^ Have the Stew pan ready with„ the boiling water, drain the rice, and

add a little at a time so as not to stop

"

the rapid boiling. Let boil very rapidly for ten or fifteen minutes, or untila kernel is soft under pressure with a fork. Drain in a colander and holdunder the cold water faucet, letting the cold water run slowly over it. Thisremoves the starch and whitens the rice. Now sprinkle with salt and setthe colander on a pie pan in a warm oven to dry, occasionally tossing therice up and down. This is a fine substitute for potatoes at least twice aweek and may be served with a little pitcher of melted butter or butter andsugar or a rich brown gravy.

- . .. . ^!^- Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No.' 2. Copyright, 1908. by Mrs. Alice Gitchell Kirk

VEGETABLES. 53

Recipe 2. RICE CROQUETTES.

Materials. Ueaanre.

Rice ...... i 1 CupMilk ^4 CupsYolks of Eggs 4

Chopped Parsley .. 1 Tablespoonful

Salt and Pepper^

UTENSILS;Frying Basket Measuring CupKettle TablespoonEgg Beater Double Boiler

DIRECTIONS.

Wash the rice and put into thedouble boiler with the milk. Cookuntil all the milk has been absorbed bythe rice. Add the beaten yolks, pars-ley, salt and pepper. Mix and cool.

Shape in any desired form, roll in

beaten -egg and bread crumbs, set in

the frying basket and dip into hot fat.

These may be served with cream ortomato sauce. They may also beshaped like little nests and a nice bit

of jelly put in theiii when ready toserve. ,

Recipe 3.

Materials.

Chopped Potatoes .. 5

Sweet Green Pepper V^

Salt"^ ...............

Butter 2

Chopped Parsley ... 1

Onion , 1

POTATOES O'BRIEN.

Measure.

TablespoorifuJs

Tablespoonful

Tablespoonful

UTENSILS:Steel Spider TablespoonChopping Bowl and KnifeMeasuring Cup

biRECTIONS.

Peel and slice a medium-sizedonion and remove the seeds from thepepper. Chop both fine, also parsley.

Chop the potatoes and mix with thefirst mixture and salt. Put the butterinto the steel spider—or half butter ^.nd

half fryings; when hot add the pota-toes. Smooth, and when they brownstir them up. Dp not cook them toofast. When done press to one side of

the spider, brown and turn out on ahot platter to serve.

Recipe 4. HASHEt) BROWN POTATOES.

Materials. Measure.

Cold Boiled Pota-toes 2

Salt % TeaspoonfulPepperCream 4 TablespoonfulsButter i 1 Tablespoonful

UTENSILS:Steel Spider TablespoonMeasuring Spoon Chopping Bowl and

Kmfe

DIRECTIONS.

Chop the potatoes rather fine, addsalt and pepper and the cream ; put the

butter into the spider; melt; add the

potatoes, smooth down nicely, cover,

cook a moment over the fire and pushback on the stove where they will cookslowly 10 minutes. Turn out on a hotplatter as you would an omelet.

'"•

S4 THE PEOPLE'S HOME RECIPE BOOK

Recipe 5. POTATOES AU GRATIN.DIRECTIONS.

Materials. Measure. Weight.

Potatoes (boiled)... 5

Cream 1 CupFlour 1 TablespoonfulEggs 3 YolksStock or Milk 1 CupButter 2 TablespoonfulsGrated Cheese 6 TablespoonfulsSalt 1 TeaspoonfulPaprika % TeaspoonfulSweet Pepper, redand green 1 of each

UTENSILS:Fry-pan Baking DishBowl Egg Beater \

Potato Knife

Rub butter and flour together un-

til smooth in the fry-pan, add stock

and cream and stir until it boils,- take

from the fire, add the yolks well beaten,"

cheese, and seasonings. Put a layer of

this sauce in the bottom of a bakingdish, sprinkle over this some of the

peppers chopped fine, then a layer of

the potatoes sliced, another layer of

sauce and peppers, and so continue,

having the last layer sauce; sprinkle

bread crumbs over the top and a fewsmall pieces of butter and bake in a

quick oven until brown. Serve in the

dish in which it was baked.Mrs. Kirk's Card Index Cooking Recipes.

-Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 6. LIMA BEANS.Material. Measure. DIRECTIONS.

Lima Beans 1 Can ,i ^ ,, ,• t .-v

Butter 3 Tablespoonfuls Choose the small lima beans. OpenYolk of Eggs 2 the can, drain, and rinse well with coldParsley 1 Tablespoonful water. Put over the fire with just

kltXntequ^t-:: Â TeS^rnTul'^' enough water to keejx them from burn-

Sprig of Mint 1 ing until w^ll heated through. BeatX the butter and eggs well together, add-

UTENSILS: jj^g ^jie parsley finely chopped and all

Stew Pan or Chafing Dish the remaining seasonings. Add theTeaspoon Tablespoon gauce carefully to the beans and when

,

hot serve at once. Peas are very nice" prepared in the same manner.

Mrs. lark's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.


Recipe 7. PLAIN ASPARAGUS.Materials. Measure. DIRECTIONS.

Asparagus .' . . 1 BunchButter 2 Tablespoonfuls ..^r , n i. i i!

Salt 1 Teaspoonful Wash well a bunch of asparagus \

cut off the very hard portion and tieUTENSILS: in small bundles. Put them upright

Ta,bleapooflj Teaspoon into a kettle of water, leaving the tipsParmg Knife out of tKe water for the first fifteen

_____ minutes. Then cover with bojljngwater and cook until tender. Drain,

VEGETABLES. 55

This may also bePour over a sauce

put into a dish and pour over the carefully melted butter,

served on nice squares of toast arranged on a hot platter,

made as follows:

Rub one tablespoonful of butter and one of flour well together in astew pan; add one cup of cold milk and stir constantly until it reaches the

boiling point. Add salt and pepper and strain over the asparagus and toast.

An egg beaten into the sauce just as you remove it from the fire is a nice

addition. Serve also with HoUandaise sauce for a change.

Mrs. Kirk's Card Index Cooking BecipesiPublished by Yawman & Erbe Mig, Co., Rochester, N, Y.


Recipe 8. ASPARAGUS TIPS IN PATTIE CASES.

Materials. Measure. DIRECTIONS.Pattie Cases 4

^sPfragias Tips .... 2 Cups Select fresh, tender asparagus andMilk and Cream ... 1 Cup . . • . . _,. j ° ..

Butter 1 Tablespoonful cut m mch length pieces down the

Flour 1 Tablespoonful Stalk as far as tender. Throw intoSalt and Pepper . .

.

plenty of rapidly boiling water and boil

UTENSILS- until tender. Drain and save the water_ _ rj. .,

'

with the remaining stalks for soup theSauce Pan Tablespoon

next day. Make a white sauce withMeasuring Cup

^j^^ ^^jj^^ ^^^^^^ ^^^^^^^ ^^^^ ^^^ ^^^_

,sonings. Add the asparagus, mix care-fully so as not to have the pieces

mashed. In the meantime have the pattie cases heating; fill, set on a small

paper doily on a hot plate and serve at once.

Recipe 9. BAKED STUFFED TOMATOES.

Materials. Measure.

Tomatoes 4White BreadCrumbs

Grated Onions .... 2 TablespoonfulsEgg 1

Salt and Paprika ..

ButterChopped Parsley ... 1 Tablespoonful

UTENSILS:Vegetable Knife GraterEgg Beater Baking PanMeasuring Cup

DIRECTIONS.Choose medium-sized tomatoes of

uniform size, wipe clean and cut at theblossom end. Scoop out the pulp andmix an equal quantity of bread crumbs,the chopped onion—less onion if youdo not care for the flavor—seasoningand the egg beaten. Fill the tomatoes,put a piece of butter on top, sprinkle

with bread crumbs and bake in a but-tered pan with hot water just coveringthe bottom. Baste with melte^ buttermixed with a little water and bake in

a moderately quick oven 16 to 20minutes.

36 THE PEOPLE'S HOME" RECIPE BQOK.

Recipe 10. SWEET POTATOES EN CASSEROLE.

Measure.Materials.

Sweet Potatoes ....ButterSherry 2 TablespoonfulsMaple or BrownSugar 2 Tablespoonfuls

DIRECTIONS,

CasseroleSauce Pan

UTENSILS:Vegetable KnifeTablespoon

Select medium-sized potatoes of

uniform size. Pare and cut in halves

lengthwise, put into the sauce pan,

cover with salted boiling water andboil five minutes. Drain. Mdt the

butter and pour into the casserole.

Put in a layer of potatoes, sprinkle

lightly with salt, bits of butter andplenty of grated maple or brown sugar.

Thep another layer of potatoes and so continue until all are used. Add twotablespoonfuls of water and the same of sherry. Gover and set in a moderateoven to bake for twenty or thirty minutes. When done the potatoes shouldbe moist with a little thick syrup in the dish. The sherry may be omitted if

you do not use wines.

Recipe U. GLAZED SWEET POTATOES.DIRECTIONS.

Materials. Measure.

Sweet Potatoes .... 6

Gran. Sugar Vs CupWater % CupButter ..,. Vn Tablespoonful

UTENSILS:Sauce Pan Baking PanMeasuring Cup

Wash and pare medium-§ized po-tatoes, cut in halves lengthwise andthrow at once into cold water. Haveboiling salted water in the sauce pan;put in the potatoes and boil eight orten minutes. Drain. Boil sugar, waterand butter three minutes or until asyrup. Dip each piece of potato intothis, put into the baking pan and bake15 minutes. Baste them two or threetimes with the remaining syrup.

Recipe 12. MASHED TURNIPS.

MattTials. Measure. T)TP'P"PTTr»MQWhite Turnips 6

mKfcCTIONS.Butter 1 Tablespoon c i x £ i •

Pepper select farm, white turnips or theSalt ruta-baga, a large, yellow variety.C''eam 1 or 2 Tablesp'fuls Wash and pare, cut in slices and throw

UTENSILS' '"*° boiling salted water. Cook uncov-

Stew Pan Small Wooden Spoon ^'^^^' just below the boiling point until

Potato Ricer or Wooden Potato Masher tender. Drain and shake a moment overthe fire until dry. Press through thepotato ricer or mash and season withsalt, pepper, butter and cream. Heap

VEGETABLES. 57

in a vegetable dish with a dash of paprika on top and serve very hot withduck or mutton ; also very nice with roast pork or spare-ribs.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Roche«er, N. Y.


Recipe 13. CREAMED CABBAGE.

DIRECTIONS.

Materials. Measure.

Finply Cut Cabbage 1 QuartButter 1 TablespoonfulEgg 1

Cream % CupVinegar 14 CupPepper and Salt . .

.

UTENSILS:Sauce Pan Tablespoon

Measuring Cup Slaw Cutter

Cut hard white cabbage fine andstand rn cold water for an hour ; drain

and place it in a covered kettle of

boiling salted water for fifteen or

twenty minutes. Drain and add thevinegar, salt and pepper and bring to

the boiling point. Beat the egg withthe cream, the melted butter and mixwell with the cabbage. Let remainjust a moment over the fire, removeto a hot dish and serve.

Recipe 14.

Materials.

Head White CabbageVinegar 2Eggs^ 3Salt and Pepper . .

.

Thick Sour Cream . . %Sugar 1

Sweet Green Pepper 1

SOUR CREAM SLAW.

Measure.

Tablespoonfuls

CupTeaspoonful

UTENSILS:Slaw Cutter Tablespoon

Measuring Cup TeaspoonSauce Pan

The eggs may be omitted andwith a silver fork until it is light and foamy.

DIRECTIONS.

Select a firm, white head of cab-bage and if a large one, one-half will

be sufficient. Slice fine, cover withcold water for an hour, also the greenpepper cut fin^. Drain and rub in atowel until dry. Put the vinegar intothe sauce pan and when hot add theeggs well beaten and mixed with thesour cream. Stir until it thickens.

Remove from the fire and add season-ing.=. Mix cabbage with this andserve cold,

the remaining ingredients beaten,In

Recipe 15. GREEN CORN.

Remove the coarse outside husks of good sweet corn. Loosen the fine

husks -next to the corn and roll it back so as to remove all the silk. Nowroll back into place. Break or cut off the butt and put to boil in a kettle of

5S THE PEOPLE'S HOME RECIPE BOOK.

boiling water for five minutes. To be perfect the corn should be cooked as

soon as possible after picking. One-third milk with the boiling water makesthe corn white.

Recipe 16. CORN FRITTERS.

Materials. Measure.

Ears of Corn 6Milk 1 CupFlour 1 CupSugar 1 TeaspoonfulBaking Powder 1 TeaspoonfulSalt

UTENSILS:

Measuring CupMeasuring SpoonCorn Slitter

Tablespoon

KettleBowlEgg Beater

DIRECTIONS.

Take the corn and press out the

pulp by running it over the corn slitter

or score it w;ith a very, sharp knife.

Add the yolks of the eggs and the re-

maining ingredients, the baking powdersifted with the flour. Beat well andstir in the well-beaten whites; fry in

deep fat in the kettle, dropping a good-sized teaspoonful at a time. Theyshould puflf nice and round and are nice

for lunch with maple syrup.

Recipe 17. ESCALLOPED CORN.

Materials. Measure. DIRECTIONS.Canned Corn % CanMilk 1 Cup Butter the baking dish and putButter 1 TaBlespoonful a layer of corn in the bottom of theBread Crumbs 1 Teacupful

(jjgii^ ^jjen a layer of grated white bread•^^PP^*" crumbs, salt and a little pepper ; repeat

UTENSILS: ""*'' ^11 is used. Dot the bits of but-

Baking Dish Measuring Cup ter over it and pour the milk over the

Grater Measuring Spoon whole. Bake in a quick oven abouttwenty minutes.

Recipe 18. TOMATOES STUFFED WITH CORN.

Materials. Measure. DIRECTIONS,Tomatoes (medium) 4Green or Canned " Use sufficient left-over corn from

Md?Id Buti;; ;;:;: 3 Tablespoonfulsa previous meal or canned corn to fill

Cream a Tablespoonfuls the scooped out tomatoes from theSalt and Pepper stem ends of which you have cut off

a slice or cap. Mix all the seasoningsUTENSILS: with the corn before filling. Put on the

Baking Pan Vegetable Knife âps and stand them in the butteredTablespoon baking pan in a hot oven for half an

_____ hour. Serve as one hot vegetable dishfor dinner. Tomatoes are also nice

VEGETABLES. 59

broiled or fried, either green or ripe. They must be cut rather thick, rolled

in egg and bread crumbs and then fried, browning on both sides.

Recipe 19.

Materials.

Carrots

White Turnips . .

.

Parsley

Hollandaise Sauce.

CARROTS A LA HOLLANDAISE.

Measure.

UTENSILS:Potato Scoop Two Stew Pans

DIRECTIONS.

Clean, scrape the carrots and cut

in dice. Throw them into boiling waterand cook slowly until tender. Pare theturnips, cut a slice froij;i the stem,scoop out the center, leaving a cup.

Put into plenty of unsalted boiling

water and simmer until tender. When' tender lift the turnips from the water

and drain. Drain the carrots, niix withthe Hollandaise Sauce. Fill these in the turnip cups, garnish with parsley

and serve. Carrots are very nice cooked with peas ; or cook plain and seasonwith one tablespoonful of bytter, one of flour and a teaspoonful of KitchenBouquet.

Mrs. Kirk's Card Index Cookinf^ Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1986^ by Mrs.. Alice Gitchell Kirk.

Recipe 20. TOMATOES ON TOAST.

Materials. Measure.

Tomatoes 3

Chopped Parsley . .

.

Cream Vz Cup i

Milk Va CupFlour 1 Tablespoonful

Pepper and Salt ...

ToastButter 1 Tablespoonful

Grated Onion 1 Teaspoonful

UTENSILS:Baking Dish Tablespoon

Measuring Cup , Toaster

Vegetable Knife

DIRECTIONS.

Wash and cut the tomatoes in

halves crosswise; set in a butteredbaking pan, sprinkle with salt, pepperand a little finely chopped parsley ; puta little piece of butter on the top of

each and bake in a moderate oven abouthalf an hour. Do. not bake too long or

they will fall to pieces: Have the toast

ready, carefully lift one-half tomato to

each piece. Make the sauce with the

remaining butter, milk and cream,onion juice, salt and pepper in.the bak-ing pan and pour this over the tomatoesand toast. This is nice for breakfast,

luncheon or supper.


Recipe 21. ESCALLOPED TOMATOES.

Materials. Measure. DIRECTIONS.Tomatoes 6 or 8

Butter 1 Tablespoonful g j^ ^ , ^^^ tomatoes andGrated Onion 2 Tablespoonfuls . . f. , _, ,

Bread cut in slices, or if canned ones are used,

Salt and Pepper'!!! one-half can will be necessary. Make, ,,_„„„,, «

croutons of the bread by buttering, cut-UTENSILS:

^j jjj half-inch squares and toasting.Baking Dish Tablespoon g ^^^^ the baking dish and put a layerVegetable Knife

^^ ^^^ ^^^^^^ croutons in the bottom,' then a layer of tojjiatoes and a little of

all the seasoning, then another layer

of bre^d, tomatoes, and so continue, having bread last on top, with bits of

butter, and bake in a quick oven about half an hour.

Recipe 22. TOMATOES DU BARRY.

Materials. Measure. DIRECTIONS.Tomatoes 4

,

Butter 1 Large TablespTl Select smooth, small tomatoes.Salt ....... ^ 1 Teaspoonful , wash, put into the stew pan and cover

Pe"pper .*".".*.!!!!!^°^"

with rapidly boiling water; add salt

Parsley !!!!!!!!!!!! and keep boiling at a gallop for aboutten minutes or until the tomatoes are

UTENSILS: tender, when pierced with, a fork. Re-Stew Pan Tablespoon move carefully with a skimmer to, aSkimmer Teaspoon

jj^t pjatter. - With a sharp pointedknife cut out the little hard stem andcut a horizontal and vertical gashacross the top of each. Turn or roll

back for a little ways the outside skin and pour over and around the tomatoes,the butter and seasonings carefully melted by standing in hot water. Chopparsley very fine and sprinkle over the top of each tomato, and garnish thedish with nice bunches of parsley at each end.

^ Mrs, Kirk's Card Index Cooking Recipes,Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright, 1906, by Mrs, Alice Gitchell Kirk,

Recipe 23. BOILED CUCUMBERS.

Select good sized cucumbers and pare them ; cut in halves, scoop out th&seeds, then cut each in two crosswise. Throw these into boiling salted wateruntil tender, about thirty minutes; drain. Lift into a hot serving dish andpour over a white sauce, seasoned with grated onion and chopped parsley.Hollandaise Sauce is also good with these cucumbers.

VEGETABLES. 61

Recipe 24. STUFFED EGG PLANT.

Materials. Measure. DIRECTIONS.Egg Plant 1

Stale White Bread Choose a full, dark purple egg

EngHs'h Walnuts' '.

'.

'. \i cZ ?'/"*• Cook in plenty of boiling water

Butter. 1 Tablespoonful fifteen minutes. While boiling, shell

Chopped Onion 1 Tablespoonful and chop the nuts, grate the breadSavory % Teaspoonful crumbs and chop the onion. Wheii the

Pepper'. ^^S plant has boiled the required time.

Egg ..............'. 1 remove from the kettle and cut cross-

wise in halves, and with a pointed knifeUTENSILS: cut out the pulp about one-half inch

Steel Spider Chopping Bowl and from the outside ; and with a spoon re-

.

Grater „Kmfe move it from the shell. Chop this fine.

JSt'llHeater KnTMu''"'' ?"] the butter into, the spider melt.

Sharp Knife 3.dd the onion and cook it until it is

yellow but not brown. Then add the" egg plant and cook a moment, then

the remaining ingredients-êxcept the

egg—mixing all well together. When thoroughly heated remove from thefire and add the well-beaten egg. Stand the egg plant shells in a butteredpan and refill with this mixture, heaping well on the top and sprinkling withbread crumbs. Baste with melted butter and twice again while baking in

a moderate oven three-quarters of an hour. This is a nice luncheon dish

and a perfect substitute for meat.

Mrs. Kirk's Card Index Cooking Recipes.Publislied by Yawman & Erbe Mfg. Co., Rodiester, N. Y.

Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitcliell Kirk.

JXecipe 25. STUFFED SWEET PEPPERS.

Materials. Measure. DIRECTIONS.Sweet Peppers 6 Cut the peppers in halves, cross-

On?on^^^^*

I^"P® wise, remove the seeds and cut off the^

B«tt°e"'.'.'.'.'.'.'.'.'.'.'.'.\

1 Tablespoonful sêm, or leave them whole, save cutting

Parsley 1 Tablespoonful ofif a cap. Chop the meat (this may beSalt 1 Teaspoonful veal, chicken or lamb) fine, also theMushrooms^^.^

v Cu^°"'°" ^"'^ mushrooms. Mix all the in-

Water or Stock ' i.'.' ! 1*Cup gredients together except the stock or

water; fill the peppers and stand in a

UTENSILS" P^"^ ^"'^ pour the hot stock or water

p .

J,., M ti ff Cuo

around them, basting often. Bake

Mât Chopper Tabhispoon slowly three-quarters of an hour. ABaking Pan Teaspoon nice luncheon dish.

-Mrs. Kirk's Card Index Cooking Recipes.Published by Ya*man & Erbe Mfg. Co., Rocliester, N. Y.

Copyright, 180S, by Mrs. AUce Gitehell Kirk.


Recipe 26. SPINACH—BOILED AND CREAMED.

Materials. Measure. DIRECTIONS.

Spinach .^. % Peckt. -i j o • i -r-irî. i

Butter 3 Tablespoonfuls Boiled Spinach.—Fjll the large panCream % Cup with lukewarm water and take each

Ir^^'^j-i'-rj-i-- iTeaspoonful

j-oot of spinach and dip up and down

Ker . ! . .^f:: in the water; throw into another pan

Triangles "of Toast! '. 4 of water and wash the same way. Trimoff as much or as little of the root as

UTENSILS: ypu ny.^ After the spinach has beenMeasuringCup Large Pans - well washed throw into a heated "kettle,

^ ô an er

cover and stand over a very stow fire

. for a moment until the Juices start.

Uncover, salt, and cook in its ownjuices about 20 minutes. Draiti in a colander and serve hot. This may bechopped very fine if preferred.

Creamed Spinach.—Cook as above, drain and press out the water. Chopfine, return it to the sauce pan, add all the seasonings and stir over the fire

until hot. Have the eggs quartered and toast ready. Press the spinach into

a mold or dish, then turn out onto a serving dish. Garnish with the toast

and eggs and serve. When the spinach is chopped fine it can be pressedthrough the pastry bag and tube, or if you have any left it can be moldedin small cups and served as a salad with mayonnaise or French dressing.

SALADS AND SALAD DRESSINGS."Bestowed with lettuce and cool herbs." * '

" Salads refresh without exciting, and make people younger."

(All measurements level. Flour sifted before measuring.)There was a time when it was quite necessary to-educate people to eat

salads. While this might not have bee:n true in foreign countries it has beenin our own. A salad is by na means a modern invention, as lettuce, cress andcucumbers were used by ancients for dinner salads, although the dressing wasquite different. Nothing is more appetizing than a fresh green vegetable andFrench dressing. On account of expense and time simple salads should bestudied.

The vegetable must be fresh to crispness, the simple dressing perfectlyblended and all ingredients cold. It must appeal to the eye as well as to thestomach. To become an expert salad maker, one must have a good idea ofcolor and form, a very keen sense of taste, and a desire as well in planningnew cobbinations. Avoid too many mixtures and the materials used shouldbe harmonious ones both as to color and proper food relations.

With lettuce, cress, endive, as the most common " greens " used in saladsand with any simple dressitig you have a perfect dinner salad.

Salads are not simply the " fashion " but th^y are in strict accordance withour well being and should find a place on every table at least once a day.

SALADS AND SALAD DRESSINGS. 63

SALADS SERVED .WITH FRENCH DRESSING.

Some Combinations.

Lettuce—Half a tomato, chopped cucumber and green pepper.Lettuce—Cream cheese moulded with chopped pimentos and olives. To-

matoes with mint chopped fine in French dressing.

Lettuce—Moulded spinach and hard boiled eggs or beets.

Dandeltonr—Watercress and tomatoes cut into quarters or eighths.

Lettuce—English walnuts.With any succulent green vegetable and French dressing you have—if

weH- made arid served—a perfect dinner salad.

Thiese green or succulent vegetables contain the necessary salts for the

blood; the lemon or vinegar, the acid; and the oil, a most wholesome andeasily digested fat.

The amount of oil to be used in either the mayonnaise or French dressingdepends upon the individual taste. One person may like more oil and less of

the acid and vice versa, hence only general rules can be given for these

dressings.

Recipe 1. MAYONNAISE DRESSING.

DIRECTIONS.Materials. Ueasure.

Ebks 2 Yolks -D 1. ii. • •

OHve Oil % Pint ""* the mayonnaise mixer on ice.

Lemon Juice' !.".!!!'. 3 Table&poonfuls Separate the yolks very carefully andSalt % Teaspoonful put into the bowl of the mixer. TurnPaprika... % Teaspoonful the dasher until the yolk is slightlyDash of Cayenne. .

.

^^^^^^ Then from the dropper add the

UTENSILS: °^^ * 'l'"°P ^t ^ time, stirring steadily,

Christy Mayon-, Glass Lemon until one dropperful has been used;naise Mixer Squeezer then a little more at a time may be

Measuring Cup Tablespoon added until half the oil has been beatenTeaspoon ^ into tjje egg. Now begin to alternate

.- with the lemon juice and oil until all

are well blended. Put in seasonings,

pour into a pint jar, screw on cover tightly and place in refrigerator where it

will keep for two weeks. When ready to use it may be thinned with whippedcream or the white of an egg well beaten. Tarragon or plain vinegar maybe used instead of the lemon juice if preferred. This should be made in

five to eight minutes. A Dover egg beater may be used but it will take muchlonger.

Parsley Mayonnaise.

Chop and pound fine one tabJespoonful of parsley, adding £ few drops

of lemon juice. To this add one cup of good thick mayonnaise and a tiny

bit of the desired coloring from any good fruit coloring. Do not add anyfruit coloring unless it is necessary as the coloring from the parsley is usually

sufficient. If you do not happen to have lemon juice two or three drops of

alcohol will start the juices and coloring.

Mrs. KirWa Card Index Cooking Recipes.Published by Yawman & Erbe Mfe. Co., Rochester, N. Y.

COcyrigbt, 1906, by Mrs. Alice Gitchell Kirk.


Recipe 2. FRENCH DRESSING.Materials., Measure. DIRECTIONS.

Olive Oil 6 TablespoonfulsVinegar or Lemon Rub the bowl with the clove of

Sai"".. :::::;::;:: \ êSprnTul"'' ganic and add a piece of ice the size

Garlic 1 Clove of a hickory nut. Put in salt and pep-Paprika % Teaspoonful per, adding gradually the oil, stirring

UTENSILS rapidly. When the salt is dissolved,

Bowl Tablespoon ^^\^^^ ^^"^^^.'' gradually-lemon juke

Teaspoon °'" tarragon vinegar may be used. Tovary this a teaspoonful of Worcester-shire Sauce may be added, or a few-drops of Kitchen Bouquet. Mint is

excellent chopped fine in French dressing over tomatoes, or a tablespoonfulof chopped chives or chopped parsley.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfe. Co., Rochester, N. Y.


Recipe 3. COOKED SALAD DRESSING.Materials. Measure. DIRECTIONS.

Sugar 4 TeaspoonfulsFl"""" "u- 2 Teaspoonfuls ^j^ all the dry ingredients to-Cayenne Pepper ... _ î. j i i j j î •

Salt 1 Teaspoonful gether and slowly add the vinegar.

Mustard % Teaspoonful Heat in the double boiler and while soVinegar Vz Cup doing,, beat one egg very light, then

But^ter" : : : ::::::::;: size of Walnut P°"J" J^seasoned vinegar onto the tgg

with the butter. Set back over the hotUTENSILS: ' water and cook until it thickens, stir-

Double Boiler Measuring Spoon ring constantly. When cold, thin aEgg Beater Measuring Cup little with sweet cream, beating well.

Recipe 4. POTATO SALAD.Materials. Measure. DIRECTIONS.

Potatoes 4Cucujnber 1 Boil the potatoes with the skins on.

c"ve °"Garlic':;:: 1When done drain and shake near an

Oil 6 Tablespoonfuls open window to have them dry andVinegar 3 Tablespoonfuls white. Remove the skins and cut theP^^ley •

1 Tt^l!iP°°ft,i potatoes in dice. Rub the salad bowlSalt 1 ieaspooniul : ... ., _ ,. ^, ^,

Mayonnaise Dress- Yî*" the garlic. Chop the onion verying ...-. V2 Cup fine or grate, and with the potato put

TT tr c T Q'* '"*° ^^^ bowl and poui over French

UTENSILS: dressing made from the' salt, pepper.Stew Pan Potato Knife oil and vinegar. Set this in a coolSalad Bowl Chopping Bowi and „i-^„ f„_ „„„ i,„„_ tt„ î. -

Knife place tor one hour. Have the cucum-ber pared and in ice water the same— —

—

length of time. Then cut it in dice andadd to the potatoes with the mayon-


tiaise. Sprinkle with parsley chopped very Bne.

or lettuce and beets cut in fancy $hapes.Garnish also with parsley

Mrs. Kirk's Card Index Cooking Recipes,Published by Yawman & Erbe Mfe. Co., Rochester, N. Y.

C(4>yright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 5. THANKSGIVING SALAD.DIRECTIONS.

Materials. Measure.

^^.Cabbage 1 Trim and wash the white cabbage,

Mayonnaise *or '^"t in quarters and slice very thin,

cooked salad Throw into ice water and let stand fordressing — .

—

two hours. Do the same with theS-wêt Green celery, adding a slice of lemon to ekch.

Celenr**." .!!!!!!!!! There should be one-half as muchSmall Pickles ...... 2 celery as cabbage. Trim and wash theOlives 2 ' head of red cabbage and carefully re-

?t"'*y••

J ?*°"»°<"'i" move the center, turning the outside(.hives 1 1 abiespooniui , j. j j • r t

leaves out and down m as graceful

UTENSILS: lines as possible. Chop that which wasShanj) Vegetable Mayonnaise Mixer taken from the center and put in ice

Knife Chopping Bowl and water. Make the mayonnaise eitherLarge Bowl Knife ^jth qH or a cooked dressing, but

whichever is used, add to each pint ateaspoonful of mustard. When ready

to use, drain and dry the cabbage and celery in a towel; shred the peppersand mix white cabbage, celery and peppers well together with the mayonnaisedressing. Have draining the red cabbage, shell and fill with this mixture,leaving a well large enough to hold the red cabbage, which is mixed with acup of the mayonnaise to which has been added the olives, pickles, parsley

and chives chopped fine. Fill the well with this red mixture and garnishwith spoonfuls topped with a whole caper. Set the whole on a plate coveredwith a doily with hearts of lettuce to be used each serving, and send tovthetable.

Recipe 6. CHICKEN SALAD.Materials. Measure. DIRECTIONS.

One Chicken 4% Cups

SyS^naise .:::::;: ^Sd«ct a good plump fowl, clean

Shelled Pecans % Cup and disjoint and put on to cook m boil-

Hard Boiled Eggs.. ing water; boil five minutes and thenParsley or Celery simmer for two or three hours with

Salt and Pkprika::: one bay leaf, a dozen cloves and asmall onion. Remove the skin and

UTENSILS: , with the shears cut the meat in half-Sharp Kitchen Sharp Knife jnch cubes or pieces and an equal

Potato RicerSalad Bowl ^^^^^^ ^^ ^^^^^^ ^^^ j^^^^^. j^^^j^^^

Stood in ice water and then wiped dry.

. Marinate with a French dressing (Re-cipe 2, under Salads). Just before

a-*

66 THE PEOPLE'S HOME RECIPE BOOK

serving, drain, mix welLwith mayonnaise dressing (Recipe 1, under Salads),

to which has been added one-third whipped cream. Now fold in the nuts

without breaking. Pile in a salad dish, garnish with the hard boiled eggsforced through the potato ricer, alternating with rows of white and yellowof egg and capers, with here and there parsley or celery tips to finish the

garnish. Lettuce may be used but it gives a much stiffer appearance.

Mrs.. Kirk's Card -Index Cooking Recipes.Published by Yawmao & Erbe Mfg. Co.. Kocbester, N. Y.

Supplemental Set No. 2.-p Copyright, 1908, by Mrs. Alice Gitcbell Kirk.

Recipe 7. SALAD A LA KIRK.

Materials. Measure. DIRECTIONS.Cucumber 1

J^f"""o-;:: v r„„ Have ready one-half cup of stifftartar bauce % Cup . ., ., ,.•.• r r

Pimentos mayonnaise, with the addition of four

Parsley olives, one tablespoonful of choppedCapers parsley, one teaspoonful of capers, two

TTTii-MeTTs.^"^^^^ gherkins all chopped fine and

t-, 0,0,^ V rwith one teaspoonful of grated onion

Vegetable Sheer Sharp Knife ^dded to the mayonnaise you will haveTartar sauce. Peel and slice the cu-cumber lengthwise and cut each half in

two, crosswise. Notch each end with the slicer and scoop out each center.Lay on a leaf of watercress.

Fill w'ith Tartar sauce and lay diagonal finely cut strips of the pimentosacross the top, placing between each strip at regular intervals a caper. Ifthe lettuce 'is used a touch of parsley at'each end of the cucumber bringsout the necessarv color.

Recipe 8. MAY SALAD.Materials. Measure. DIRECTIONS.

Potatoes 1 Pint

Fresh Shrimps — 1 Pint Pare and cut in dice sufficient poStock — tatoes to make a good large pint andCucumber pour over sufficient boiling stock orHard Boiled Eggs.

.

consomme and cook until tender; drain.Mayonnaise .,. marinate with French dressing andChopped Chives ... 1 Teaspoonful cool. Shell the shrimp and marinateLemon 1 in lemon juice for one hour. UniteParsley or Lettuce. the shrimps, after draining, with the

potatoes and mix well with the mayon-naise. Heap in a mound on a glass

UTENSILS: dish, mask with mayonnaise and chives

Stew Pan Lattice Vegetablesprinkled over the top. Garnish with

B , , cf ^"^^^ °' *"^ cucumber latticed, and"°^' ^'"'" fancy cuts of the hard boiled eggs, withMeasurmg Cup Mayonnaise Mixer parsley arranged at either end in largeTablespoon bunches.

SALADS AND SALAD DRESSINGS. 6T

Recipe 9. JUNE 13th SALAD.

Materials. Measure. DIRECTIONS.Lemon Jelly 1 Pint

"

Pineljple'" 1 fe* ^^^^ ^^^ '^"'°" j^"^ ^^°"^ ^"^Majronnaise !.!!.!!. % Cup good recipe in your cook book or

KttSw*^^^^^*" ^ *^"** ^'°'" ^"^- ^^^^'^ ^^'^ ^^^^"^ Cooking

Recipes.UTENSILS: y^^^ tjig ^gld in cold water and

Open Mold Lemon Squeezer brush very lightly with olive oil. PourColander Measurmg- Cup . ,,.,.,Cream Whip m the lemon jelly and set in the refng-

erator to harden. Put the berries into

the colander, wash and drain thor-

oughly. Stem the berries and set in

a cold place. Shred a fresh pineapple, drain well and chill. Whip the cream

and mix carefully with the mayonnaise and then with a silver or woodenfork unite with the berries and pineapple. Turn the mold of lemon jelly

onto a pretty dish, fill the center with the fruit mixture, garnish with the

lettuce and heap strawberries around with spoonfuls of whipped cream, or

cream mayonnaise. Serve at once. This may be served at the close of a

luncheon with very thin bread and butter.

Recipe 10. TOMATO JELLY.

Materials. Measure. DIRECTIONS.Granulated Gelatine % Box

TomaSeT.::;::::: %SS cover the gelatine with a half

Celery 1 Stalk cup of cold water; soak half an hour.

Omen ^*!*'."....!.!! ! 1 Slice

' ^"t ^"t° ^ ^*^w pan tomatoes, celery.

Salt 1 Teaspoonful bay leaves and onion. Bring to the

Taâgo't'vinegaV. ".

'. 1 xtblelôonful boiling point and simmer gently fifteen

Paprika Vs Teaspoonful minutes. Add the gelatine and strainMayonnaise

through a fine sieve; put into this

UTENSILS: lemon juice, tarragon vinegar and pap-Measuring Cup Stew Pan f^g^ X„rn i„to a mold or molds andKnife Lemon Squeezer , • , . , ^ c i ^Teaspoon Tablespoon stand astde to harden. Serve on let-

tuce leaves with mayonnaise dressing,

Mrs. Kirk's Card Index Cooking RecipeSLPublished by Yawijian S; Erbe Mfe, Co., Rochester, N. Y.

Copyright, IdoS, by Wca, Alice Gitchell Kitk.


Recipe 11. TOMATO CROWN SALAD.Materials. Ueasure. DIRECTIONS.

Tomato Jelly (Re-cipe 10) Make the tomato jelly recipe and

ApplM '".'.'".".'.'.'.'.1 Cup PO""" *"t° ^" °P^" '"°'*^- '^"'" °"* °"

Lemori !!..!.!.!'.!! 1 a round glass salad plate and garnishCream % Cup with the delicate green and whiteMayonnaise Vi Cup leaves of celery. Quarter, core and

Capers !!!!!.!!.

1

P*^' apples sufficient when cut in dice

to make one cupful. Rub the quarters

UTENSILS: with sliced lemon to prevent discolora*

Measuring Cup Knife tion. Cut with shears the same amountGlass Salad Plate Open Mold of tender white celery. Unite theseSilver Fork Shears two with one-half cup of mayonnaise

(us;e lemon in making this) and one-

half cup of cream, measure before whip-ping. Mix gently all together with a silver fork and pour into the center of

the jelly mold, heaping high, and garnish with nuts or capers. This is not

only a very attractive salad, but a delicious one as well, and particularly

suited for supper, luncheons and receptions.

' Mrs. Kirk's Card Index Cooking Recipes.Pablished by Yawman & Erbe MfK. Co., Rochester, N. Y.

Copyrieht, 1006, by Mrs. Alice Gitchell Kirk.

DESSERTS.(Including P,ies, Sho^t Cakes, Tarts, Fruit Whips, Fruit Cups, Jellied

Fruits, Puddings, Ice Creams and Sherbets.)

"And if the dish contentmfent brings.

You'll dine with me again."

(All measurements level. Flour sifted before measuring.)

In these days, of correct and careful living the dessert is the smallest part

of the meal. It is Ihe final sweet at either lunch or dinner. But the success or

failure of an entire dinner very largely rests upon the careful selection andpreparation of this last course.

Heavy desserts should be avoided when the meat course has been par'

ticnlarly rich and heavy. Desserts should be planned that do not contain the

same elements as found in the meat. For instance, in a roast pork dinner donot serve suet pudding, or in a boiled ham dinner do not serve -mince pie, or

in a roast beef dinner do not serve a custard rich in eggs, asin all of these

your dinner will be unbalanced. Substitute the light whipped cream desserts,

fruits or cheese and wafers.

With a vegetable dinner serve desserts rich in milk and eggs. It mayall be summed up in a few words. A dessert must harmonize with the dinner.

It is the beginning and the end which we remember and the dessert should bein perfect keeping with the food which has preceded it at the meal. Iced

DESSERTS. 69

watermelon and very cold desserts should be indulged in very sparingly bymost people when they follow a hearty dinner. Nothing, however, shows theextreme dainty cooking, and thought as does the dessert. This is often pre-pared by the housekeeper's own hands and everyone is eager for new ways ofpreparing attractive and delicious dishes.

Many desserts may be made in the morning and set in a cool place and areready for use when desired. Desserts to be moulded should receive carefulattention to have perfect success. Wet the mold in cold water before usingand when ready to remove, dip for an instant into hot water. Lay the dishyou wish to serve it on over the mold, invert, and it will come out more easilythan by wiping with a warm cloth as the heat is uniform on the mold and'leaves no chance for it to stick.

Frozen desserts are very satisfactory when made at home and the grow-ing popularity for many frozen desserts is due largely to the simplicity of thepresent make of ice cream freezers.

There are large ones and small ones and those specially nice for flat orsmall family use where the fteezer can be set in the kitchen sink. Use an ice

chipper and shave the ice into a pail, using one-third coarse rock salt and two-thirds ice and mix well together. Have the freezer can perfectly clean andcold. Put the cream mixture into it, adjust all the other parts and pack closely

the ice and salt mixture around the can and over the top. Turn the cranksteadily, but not too fast, until it is frozen to the desired consistency. Wit)ethe top of the can to prevent any salty water from getting into it. Removethe dasher, scrape off all the cream quickly, pack down evenly and re-cover,

using a clean piece of muslin for this and a cork to put into the cover.

Pour off the water from the melted ice and re-pack with ice clear over the

very top ; cover with paper, burlap or carpet and stand aside two hours to

ripen. The best ice creams are made only from a good qfiality of cream.

Scald half of the cream wfth the sugar, cool and add the flavoring and the re-

maining cream and freeze. If fruits are to be used, mash and add after the

cream is frozen.\

Ices of all kinds should be frozen slowly. In making sherbets turn the

freezer very rapidly and a meringue of the white of one egg and one table-

spoonful of sugar may be added after it is frozen.

Recipe 1. PLAIN PASTRY.

Materials. Measure. DIRECTIONS.Pastry Flour 3 CupsLard ^ Cup Have all materials cold, including

SaTL::;::;:::::: % Tâspoonful the bowl in which the pastry is to be

Sugar 1 Teaspoonful mixed. Measure the dry mgredientsCoitJ Water ... . into the flour sifter and sift into the

bowl. Measure the shortening andUTENSILS: with the pastry cutter or knifeût

Pastry Board Rolling Pin this well into the flour. Do not putFlour Sifter Measuring Cup the hands into it, as the main thing in

Ky Cutter or Kni^"^"""*^"°"

P^st^y is tO keep it cold and it is the

expansion of this cold air in the ovenwhen baking that makes the pastry

tight and flaky. Add cold water a


little at a time and as mixed push to one side ; add more and do the same,

until water has been added sufficient to take up the dryness and no more.

Now bring all togetljer in one mass, cover and set in a cold place two or

three hours, if possible, as the crust is then much easier to handle and more

flaky when baked. This recipe will answer for all pies.

Recipe 2. RHUBARB PIE.

(Also Fresh Fruit Pies.)

Materials. Measure. DIRECTIONS.Rhubarb 3 Cups|,"K" ^ *-'"P Select fresh, young rhubarb and do

Fltour .!.!!..!!!!!!! l Tablespoonful "°t P^*' '* but wash and cut in small

Lemon juice ...... 1 Tablespoonful pieces. Mix flour and sugar well to-

Butter 1 Teaspoonful gether, then the egg, lemon juice andthe given amount of rhubarb. Have

UTENSILS: pastry made the day previous, roll and-Measuring Cup Pastry Bo^rd cover the pie pan. Pour in the rhu-

Te s"oon'" T'abkroon'^^'"^ mixture, break the butter in bits

êaspoonPerforat°ed"pie Tin oêr this; roll the upper crust; brush

the low«r edg'e with cold water, puton the cover, press the edges togetherand then loosen both from the edge of

the pan. Then with the expansibn in the baking the edges stay togetherand no juices are lost. Brush over with cream and bake in a quick oven35 minutes.

Cherry, currant and other fresh fruit pits may be made in this way.

Recipe 3. CUSTARD PIE.

Materials. Measure. DIRECTIONS.Milk 3 CupsEggs 3 . Break the eggs into the bowl andSugar 4 Tablespoonfuls beat without separating until light.

Salt 1 Pinch gradually adding the sugar then the

Nutmeg rnilk. Have the pastry on the pie panand pour in the custard- grate some

UTENSILS- nutmeg over the top and bake in amoderate oven about 25 minutes. Try

Egg Beater Measuring Cup in the center with a teaspoon handle;Tablespojon Bowl if it comes out dry it is done. If it

Pie Pan bakes too long or too fast it will bewatery.

DESSERTS. 71

Recipe 4. LEMON PIE.

Materials. Measure. DIRECTIONS.Hot Water 1 Cup i

Bread Crumbs, pour the hot water over the breadwhite and fine % Cup

i ^ , ,, ,^ i jSugar % Cup crumbs, add the salt, sugar, lemon, andJuice and Graced yolks well beaten. Pour into pie crustRind of Lemon.. 1 j u t • 4. ^ u ^ ^-i

Irggs 3 and bake in not too hot an oven until

Salt Finch done. Beat whites stiff and add two

UTENSILS' tablespoonfuls sugar and when the pie

Egg Beater Measuring Cup is COol pipe roughly over the top ^nd

Spoon - B»owl brown in a cool oven, or the whitesPerforated Pie Pan ^^^ ^^ ^^jj ^^^^^^ ^^^ mixed with

the other ingredients and baked.

Recipe 5. LEMON JELLY.

Materials. Measure. DIRECTIONS.Grafl. Gelatine 1 Box

,

Large Legions — 3, Cover the gelatine with the coldBoding Water 1 Quart . j u c^ aj a.i.

Cold Water 1 Pint water and when soft add the sugar,Sugar 1 Cup boiling water and the grated rind and

UTENSILS: juice of the lemons. Let stand until

Two Bowls Lemon Squeezer cool and strain through a double cheeseCheese Cloth Mold cloth bag and turn into a m(6ld. Serve

plain, or with whippedf cream and

strawberries, bananas or other fresh

fruit mixed carefully with the cream.

A bunch of grapes and other fruits

molded in the jelly, dates, figs (chopped) or nuts of all kinds, may be

added to vary the desssert. Orange baskets partly filled with lemon jelly

and set aside to harden and the remaining half of the jelly colored with a

little fruit coloring molded ajid cut in cubes; again, make the lemonJelly

and flavor a little of it with orange extract arid color a delicate orange virith

fruit coloring. Select a fancy open mold and pour the orange jelly into the

lower, fancy raised portion. Let set and add the remaining jelly. Turn out

and fill the center with sliced oranges and cocoanut. Garnish the edge with

sections of oranges apd a spoonful of whipped cream and fruit over the top

makes a desirable change.

Mrs. Kirk's Card Index Cooking Recipes.Pufatished by Yawman & ErbeJI*l5. Co., Rochester, N. Y.

C^yright, 1006, by Mr«. Alice Gitchell Kirk.


Recipe 6. STRAWBERRY SHORTCAKE.Materials. Measure. DIRECTIONS.

Pastry Flour 3 Cups

|«8" 2 Tablespoonfuls ^j^ the dry ingredients and ^ft

Butter .!.!!..!.!!.! % Cup ^°^^ °^ fi'^^ times, then work in the

Baking Powder .1.! 4 Teaspoonfuls shortening with the mixing fork. BeatSalt % Teaspoonful the egg well and sufficient milk to^'''' ^ ^"P make the dough so that it can be""*™^^

lightly rolled on the board. Put in

UTENSILS.* round buttered tins and shape to fit

Bowl Measuring Cup the pan. Bake in a hot oven. Split

Teaspoon Bread Board the cake and cover with strawberries,Mixing Fork or Rolling Pin which have been well covered withPastry Cutter powdered sugar, standing in a warm

place. Use the pastry bag and tubefor arranging the whipped cream over

the top. A large biscuit cutter may be used and made into individual short

cakes which are more easily served.

Recipe 7. FRUIT WHIPS,Materials. Measure.

Raspberries 1% CupsPowdered Sugar . . . iV* Cups'White of Egg 1

Lemon Juice 1 Tablespoonful

UTENSILS:Whip Churn TablespoonMeasuring Cup

DIRECTIONS.

ated fruits and is a delicious dessert

serve generously six or eight people.

Put all of the ingredients into thewhip churn at once. Cover and whipuntil stiff enough to stand alone, whichwill take from ten to twenty minutes.The colder everything is the less timeit will take to whip. This recipe will

answer for strawberries, prunes,peaches or any of the cooked evapor-alone or over sponge cake. This will

Recipe 8. MARSHMALLOW PUDDING.«rt.%t**'"f*fe- .

Measure. DIRECTIONS.Whites of Eggs ... 4Gelatine 1 Tablespoonful r, , ., ... .— , .

Gran. Sugar 1 Cup Beat the whites to a stiff froth.

Vanilla 1 Teaspoonful Soften the gelatine in a very little coldMarshmallows water, to cover, and add one-half cup^°'°""8* of boiling water. Add this to the

UTENSILS: beaten whites stirring constantly andEgg Beater Bowl then the sugar a little at a time. Flavor.Measuring Cup Vegetable Knife Divide this into three parts, color aMold or Baking Pan ^^ry delicate pink, a pale green and

leave the otiier white. Place a piece ofoiled paper in the bottom of the mold,

arrange a few sliced marischino cherries on this, carefully turn in the whitemixture, sprinkle over this chopped pecan nuts and sliced cherries. Therthe pink layer with sprinkling of nuts and cherries and last the green mix

DESSERTS. 7a

ture. Set in a cold place to get very cold. Turn out on a dish, gamislj withmarshmallows, cherries and whipped cream. These may be made in in-

dividual molds and small cups will answer very well for these molds.

Recipe 9. RICEMaterials. Measure.

Milk 1 QuartRice % CupSalt % TeaspoonfulSugar % CupCinnamon or Nut-meg flavoring ....

\

UTENSILS:Measuring Cup Double BoilerMeasuring Spoon TablespoonPudding Dish

PUDDING.DIRECTIONS.

All measurements level unless

Wash the rice in several waters.

Heat the milk and sugar in a doubleboiler, stirring until the sugar is dis-

solved. Add all the remaining ingred-ients and stir three or four times for

half an hour. Now turn into the but-tered pudding dish and bake in a veryslow oven three hours. Raisins, datesor figs may be added if desired. Thispudding should not be dry.but be of acreamy consistency,

otherwise stated.Mrs. Kirk's Card Index Cooktosf Recipes.

PuHished by Yawtnan & Erbe Mtg. Co.. Hochester, N. Y.Supplemental Set No. 2. Copyright, 1908, by Mrs., Alice Gltchell Kirk.

Recipe 10. PLUM PUDDiNG.Materials. Measure. Weigbt. DIRECTIONS.

Seeded Raisins .... % lb.

English Currants... V* lb. (jôp half the raisins and add toBlanched Almonds.. % lb. them the currants, chopped walnutsCandied Lemon Peel

J4lb, and almonds, citron, orange and lenion

Candied Orange Peel % lb. ped shredded fine. Now add all theCandied Citron — % lb. remaining ingredients except eggs andWalnut Meats % lb. cream and mix Well together. CoverSuet

J^lb. closely and let stand several days, at

Sifted Bread Crumbs % lb. least 24 hours. Add the beaten eggsGran. Sugar 1 Cup and cream and pack in well-butteredCream (scant) % Cup molds, cover tightly and steam sixEggs 4 hours. Put away in a cool, dry placeCinnamon 1 Teaspoonful and when ready to use steam at leastSalt ^^ Teaspoonful two hours, and longer will do no harm.Cloves % Teaspoonful gerve with hard sauce or ice cream.Nutmeg - In blanching the almonds eitherBrandy 1 Wine-glass po^r cold water over them for severalFruit Juice or Wine 1 Wine-glass hours to remove the skins or put over

UTENSILS: the fire with cold water, bring justFood Chopper Mixing Bowl to the boiling point, remove the skins

Tffspo^n" Measuring Cup and dry the almonds off quickly in the

Scales Steamer oven.Mrs. Kirk's Card Index Cooking Recipes.

PuWisbed by Yawman & Erbe Mfor. Co., Rochester, JJ. Y.Supplemental Set No, 6. Copyright, 1909, by Mrs. Alice Gltdiell Kirk.


Recipe 11. MINCE MEAT.


Lean Boiled Beef... 3 lbs.

Suet l^lbs.Chopped Apples ... 3 Quarts DIRECTIONS.Stoned Raisins 1 Quart

Citroen*!..".".::".!!.".^

%lb. Chop the meat and suet fine and

Molasses 1 Cup shred the citron. Mix all the dry in-

Juice °f Lem"on's' ! l ! I gredients together, then the liquids (ex-

Grated rind of one cept the sherry and the brandy). Mix

Nutmeg ........... 1 all well together and bring slowly to

Powdered Mace .... 1 Teaspoonful the boiling point: boil five minutes.Salt 1 Table^poonful r ^.i. n a a a t.

Brown Sugar 3 Cups or Wi. Pints Remove from the fire and add sherry

Cider 2 Cups and brandy (if you use it) and seal inSherry.... 1 Cup . ^,/ \,/ ,

Brandy as desired or jars. This Will make seven quart jars

Sweet Pickle and cost about one dollar and a quarter.

UTENSILS: ^^ measurements level unless

Measuring Cup Scales Otherwise stated.Grater Lemon SqueezerSharp Knife Measuring SpoonsJars Kettle

Mrs. Kirk's Card Index Cool'ing Recipes.PuhlisHed by Yawman & Erhe Mfgr Co.. Rochester, N. Y.


Recipe 12. PUMPKIN PIE.

Materials. Measure. DIRECTIONS.PumpkinRich Milk 1% Cups Cut up the pumpkin without peel-

Îxt^...'.'.'. '.'.'.'.'.'. '.'.'. 1

* Teaspoonful '"? and put into the colander; cover

Butter 1 Teaspoonful and place in the steam cooker andCinnamon 1 Teaspoonful

, steam until tender. Put through theG'n&er 1 Teaspoonfnr colander, using the wooden masher,Molasses 1 Tablespoonful, j r 4. _ j i. irgyg^j _ % Cup and for -every two and one-half cups

JSggs 3 of pulp use the above proportions, beat-Pastry for a pies... ing the eggs and melting the butter.

UTFNSILS- '^'"^ *^^ P^^ P^"^ ^'^'^ ^°°^ pastry.

ux£.i>ioxi^B. Break an egg in one pan, whirl it

Colfnd?r°"' MeTuring Cup ^^^^^\ ""til the white of the ^^^ has

Measuring Spoon Two Pie Pans covered the pastry. Pour the egg into

Board, Rolling Pin Flour Sifter the other pan and repeat. The ^%%Pastry Cutter Potato Masher ^gy be used in this way and also

used for the filling. Now fill full withthe pumpkin mixture and bake in a

moderate oven forty-five minutes or until done. Spoonfuls of whipped cream

DESSERTS. ?5

piped around just inside the crust and in the center, adds both to the look?and to the taste.

Cranberry jelly is fine poured over the top.

Recipe 13. VANILLA ICE CREAM.

Materials. Measure. DIRECTIONS.Cream 1 Quart

Vinma^'!^! .::::::: ^ Tea%oo„fulsP^^-- ^^^^ '^^ "^^"^ ^"^ an of the

sugar into the double boiler and place

over the fire, stir only until the sugarUTENSILS:

jg dissolved and the cream hot. CoolIce Cream Freezer Cork and piece of „„ j „ j j 4.i,_ •_• _ j oDouble Boiler Cheese Cloth ^".^ ^^^ *"« remainmg cream and flav-

Measuring Cup Ice Chipperôring and it is ready to freeze. In

easunng poon^j^^ meantime see that the ice cream

' freezer is perfectly clean, parts all

together and rieady for use. Place the

dasher in the center of the can and pour

in the prepared cream mixture. Do this always, except in fruit mixtures;

they should never go in until the cream is almost frozen hard. Replace

the can top and gear frame; then fill the space around the can in the

tub with shaved ice and salt, one-third rock salt and two-thirds ice, which

have been well mixed together and not put around in layers as it is often

done. Pile clear up over the top and turn, not too rapidly but steadily until

the mixture begins to freeze, keeping the motion steady and even. Whenfrozen remove the dasher, put on the cover with the cork and cheese cloth

inserted. Drain, repack with shaved ice very full, cover with heavy paper

or burlap and let ripen for two hours. To make strawber^ ice cream add

another cup of sugar, quart of berries pressed through the colander and add

as directed above.

Recipe 14. MAPLE ICE CREAM.

Materials. Measure. DIRECTIONS.Eggs 2

Maple Syrup % Cup ^yÛ^^/f^^ °u ?^ ^¥^ ""*"

J, _. very light; add the hot maple syrup^^''^ ^* ^"P and the milk, stir and cook over theCream 1% Cups jjo^ water until the mixture thickens.

Then pour over the stiffly beatenwhites of the eggs and cool. When

UTENSILS: (.qIj j^jj j-jjg cream, pour into a freezer

Ice Cream Freezer Wooden Spoon and freeze. A cup of Engltsh walnuts

Measuring Cup Egg Beater or pecans broken fine are a nice change.

?6 THE PEOPLE'S HOME RECIPE BOOK.

Recipe 15. LEMON CREAM SHERBET.

Materials. Measure. DIRECTIONS.Sugiir 1% Cups

Lemons 3

Milk 2 Cups

Cream 3 Cups

Whites of Eggs 2

Pul. Sugar 2 Tablespoonfuls

UTENSILS:

Tablespoon Spatula

Double Boiler Measuring Spoon

Put the milk and sugar into the

double boiler and stir until the sugar

is dissolved and heated. Cool and addthe cream and gradually the lemonjuice. Turn into the freezer and freeze,

turning slowly to have it fine grained.

Beat the whites of the eggs until stifif,

adding sugar. Pour this into the

freezer, turn the dasher rapidly for a

few minutes, re-pack and set aside to

ripen.

Recipe 16. MAPLE MOUSSE.

Materials.

Hot Maple SyrupDouble Cream 1 PintEggs 4

Measure.

1 CupDIRECTIONS.

UTENSILS:Double Boiler BowlEgg Beater Cream.WhipMold Ice ChipperPail Ice

Salt

Heat the syrup in the double boiler.

Beat the eggs until well mixed andslowly pour the hot syrup over them.Put back over the fire into the doubleboiler and cook until the mixture thick-

ens, stirring carefully. Cool and addthe crekm which has been beaten stiff,

fold this in gently but thoroughly.

^Pour this into a mold and pack as pre-

viously directed, in ice and salt, being

sure to bind the cover with a strip of muslin dipped in butter or parafEne.

Let stand three hours. Pineapple, oranges, raspberries, strawberries, coffefe

and chocolate all may be used in making these delicious parfaits or mousse,using a tablespoon of gelatine to a quart of cream and pulp from a box of

berries.

All measurements level unless otherwise stated.

Mrs. Kirlc's Card Index Cookinsr Recipes.Published bv Yawman & Erbe Mfg. Co.. Rochester, N. Y.

Srupplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gltchell Kirk.

Recipe 17. BAKED PEACHES AND PEARS.

Baked pfeaches are excellent cither for breakfast or as a dessert at lunchor dinner. Select good sized freestones, pare, cut them in halves and remove^the stones. Place a single layer in a baking dish, hollow side uppermost. Into,

each half put half a teaspoon^ of butter and the same amount of sugar, or a

little more, if the family like sweets. Sprinkle nutmeg generously over thewhole, and bake twenty to thirty minutes; when soft the peaches are done.Serve hot.

DESSERTS. 77

Recipe 18. PEACH TART.

Materials. Measure. DIRECTIONSHeavy Cre^m 1 Pint

Sugar % Cup Bake a sponge cake in a round orVanilla 1 Teaspoonful square pan. Remove the center of theLemon Juice 1 Tablespoonful cake, leaving a rim about an inch widePeaches and also a wall and bottom about an

inch thick. Whip the cream, sugarUTENSIL-S: and flavoring until stiff and solid.

Whip Churn Cake Pan Fill the cake and set in a cool place.

Sharp Knife When ready to serve garnish withsliced peaches and finely chopped pis-

tachio nuts.

Recipe 19. GRAHAM PUDDING.

Grahamtkrur 1% Cu^"' DIRECTIONS.Porto Rico Molasses % CupMilk % Cup ^Soften the butter but do not melt.

Kgg^^. ///.'.'.'.'.'.'..'.'.'. 1 ^^^^ ""ti^ creamy and add molasses.

Soda % Teaspoonful milk, well-beatfen egg and all dry in-

ileded 'Raisins".'.'.'.

1 TealpooSfSl gredients well mixed and sifted and the

Cinnamon % Teaspoonful raisins cut in two. Turn into a well-Cloves % Teaspoonful . ^^ . .

.

. ÛTENSILS: buttered mold, cover and steam two

Measuring Cup Measuring Spoon anj one-half hours.Egg Beater Bowls -. . ^ -it. i

Steamer Serve hot with lemon sauce.

Recipe 20. MARLBORO TARTS.

Materials. Measure. DIRECTIONS.Tart Apples 6

SugarJf £"P Quarter and stew the apples, put

Melted Butter .... % Cupthrough the sieve and to each cupful

Juice and Rmd oi r ^t • t ^t. a.- » •

Lemon °' this pulp use the proportions given

Milk % Cup ' of all seasoning. Beat the whites ofEggs 2 tfig gggs stiff and add at the last mo-Nutmeg ment. Have a pie pan lined with paste

UTENSILS: and fill this with the apple mixture.Measuring Cup S.êve^

^^^^^^^^ Bake in a moderately quick oven about

Pie Pan ' twenty-five mmutes.


Recipe 21. LEMON CHEESE CAKES.

Materials. Measure. DIRECTIONS.Cottage Cheese .... 1% CupsSiigar H Cup Press the cheese through the po-

gS Rind aîd-• • ' Ta&espoonfuls

^^^^ ^.^^^ ^^^ ^„ ,^^ ingredients to

Juice of Lemon... 1 it, with the eggS beaten very hght.Eggs 3 Mix thoroughly and liqe patty pansCurrants and Sliced ^jth fjch pastry and fill with the mix-

VaniHa".".! .;;!;..'.! 1 Teaspoonful t"re. Bake about 15 minutes or until

UTENSILS' ^^^ pastry is well baked and the mix-

T, . . n- HT • r- ture is thickened. Or the fruit, may be

Tablespoon" TeTspoon""^"^

omitted and the patties covered with

Lemon Squeezer - Bar de Due currants.

Redpe 22. PUMPKIN PIE.

Materials. Measure. 'nTr>i7riTT/-\XTePumpkin 1% Cups DIRECTIONS.Sugar % Cup ^ , , , . ., ,

Cinnamon 1 Teaspoonful Cook the pumpkm until drj and

siffZ .::: : : : : : : : : : % TrasôoSul P"t through a coarse slev^. Then add

Eggs 3 the ingredients in the order given, beat-

criam" ' ! ! !

.'

! ! ! ! ! !."

!'^ cUp* '"^ *^^ ^^^^ ^"^ ^^^'^^ '^^*- ^'"^ ^

Plain Paste deep pie pan with good rich paste and

„ „ .UTENSILS: fill ^jth the pumpkin and bake in rather

Pastry Board Measuniig Cup , ^ - ^^r .i , r

Rolling Pin Egg Beater not oven. Wrap the edge of pastryKettle MieasurWg Spoon ^jth wet cloth to keêp from burningCoarse Sieve Mixing Bowl

, ,

^ ^Pie Pan the edges

Recipe 23. APPLE RICE PUDDING.

Materials. Meaijure. DIRECTIONS.Rice % Cup

l^f^'3^^ g^P Wash the rice well and add slowly"

Eggs .............. s to one quart of boiling water and boil

Vanilla"...!.!..... % TeaspoonfuT hard for fifteen minutes. Drain andTart Apples 6 blanch with cold water. Mix the rtiilk,

J*''y • sugar and beaten yolks with flavoring.

Wipe the apples and core, being care-

UTENSILS: ful not to go clear through. ArrangeApple Corer Baking Pan in a slightly buttered baking dish andMeasurring Cup Teaspoon pour the rice mixture all around theSauce Pan Egg Beater

^ppj^g g^^^ „„^j, ^^^ pudding is set

and the apples are done in not too hotan oven. When cold fill the apples

with jelly and the whites whipped stiff with three tablespoonfuls of sugarbeaten with them and piled over the top. Serve with cream.

DESSERTS. r9

Recipe 24. APPLE TAPIOCA.

Materials. Measure. DIRECTIONS.Instantaneous Tap-

ioca % Cup ,

,

^v ,. • J i ..

Boiling Water 2 Cups ,^Measure the tapioca and put into

Sugar % Cup *"* "°^ ^'*" sufficient cold water to

Lemon Juicecover ; it will soften in a minute. Put

Salt'.'.'.'.'.'.'.

1^ Teaspoonful ^"'° ^ê -double boiler, add foiling

Sour Apples 5 * - water and salt, stfr and cook • tlfftil

Nutmeg° " clear. Core and pare the apples, roll-

ing them in lemon juice. Set them in

a buttered baking, dish, fill the centers

UTENSILS' Vfith sugar, a small piece of butter anda little nutmeg. Pour the tapioca over

Sowl Double BoUer .the whole and bake in a moderate ovenApple Corer Baking Dish until the apples are tender. Serve withVegetable Knife Wooden Spoon sugar and cream.

Recipe 25. PRUNE FLUFF.


Large Prunes % lb.

Whites of Eggs ... 4Powdered Sugar ... % CupLemon Juice 1 Tablespoonful

DIRECTIONS.

UTENSILS:Double Boiler BowlWhip Churn or ColanderEgg Beater

Wash and soak the prunes overnight in cold water. The next morn-ing put them into the double boilerover the fire and cook A^y slowly.When done remove the prunes andboil*the juice down to one-half cupful.Pit the prunes, add the juice and rub all

through a colander. Have the whip^ churn on ice and the eggs cold. Put

all the ingredients into the churn and whip until stiff; this will take fromten to twenty minutes. Serve very cold in tall glasses. Half apricots andhalf prunes give a nice flavored dessert. Serve sponge cake with this.

Recipe 26. APPLE OR FRUIT CUPS.

Sift together one pint of flour, a half teaspoonful of salt, two tablespoon-fuls of sugar and one teaspoanful of liftiking powder. Beat one egg, add fourtablespoonfuls of milk and stir into the di'y mixture, adding more milk as

necessary to make a thick batter. Add two tablespoonfuls of melted butteri»nd beat hard. Butter some baking cups and put in each a spoonful of thebatter. Add a quarter of a tart apple, and more batter to cover and two-thirds fill the cup. Steam or bake and serve with a hard sauce. Any kind offresh fruit may be used instead of the apple.


Recipe 27. FIG PUDDING.

Materials. Measure. Weight.Figs % lb.

White Grated BreadCrumbs -. 1 Cup

Brown Su|[ar 1 CupChopped Suet 1 Cup nMilk 1 CupCinnamon 1 TeaspoonfulCloves Vi TeaspoonfulSalt % TeaspoonfulWell-Beaten Eggs.. 2

UTENSILS:Steamer Food ChopperGrater Egg Beater -

Measuring Cup Mold or Fan

DIRECTIONS,

Put the figs and suet through the

food chopper and grate the white part

of a stale loaf of bread until you have

the given amount. Mix all the ingred-

ients with these, the well-beaten eggs

last. Mix well and pour into a well-

buttered mold or pan and steam fyr

three hours. Serve hot with lemt a

sauce.

Recipe 28. JELLIED APRICOTS.


Evaporated Apricots % lb.

Gran. Sugar % Teaspoonful~ Cream

DIRECTIONS.

UTENSILS:Bowl Double Boiler

Measuring Cup Individual Molds

Wash the apricots and soak overnight in cold water. The next morningturn them into the double boiler andcook over a very slow fire until quitetender but so they will keep their

shape. Measure the syrup and for eachcupful use the given amount of gela-^ tine softened in a little cold water. Re-

heat th? syrup, add the gelatine and stir until dissolved. Wet the molds,put an apricot in the bottom of each one and pour over the syrup. Setin a cold place to harden. Turn out and serve with cream. Any evaporatedfruit will answer for this recipe.

BEVERAGES.(Including Coffee, Tea, Chocolate, Cocoa, Lemonades, Ginger Ale, Fruit

Syrups, Punch and Home-Made Wines.)

"Simple living and high thinking have the approval of learned men and women."

Tea, coffee, chocolate or cocoa are the beverages most indulged in, in theaverage home, but a few additions have been made under this heading. Wateris presumably the true beverage ; but with all the numerous " Waters " todrink, one is not quite sure whether they have the right one, and if they have>one are not quite sure but they should have chosen the other. But good

BEVERAGES. 81

water we must drink, and plenty of it, if we wish to keep in a good healthycondition.

Tea and coffee should be taken in moderation and cofFee must alwaysbe of the best, and madei most carefully. Never allow the coffee to be pul-

verized as that means " burnt " (through grinding) coffee, but finely ground,and for large quantities one-half pound to four quarts of water,

A cup of chocolate or cocoa well made is a wholesome food. Alwaysmake in a double boiler, and it requires cooking. Not actively boiling, butwith the steady water heat underneath should be cooked sufficiently to takeaway that " raw taste " so often found in a cup of chocolate in public places.

Tea is usually poor, not only on account of the indifference with whichpeople usually buy this article, but the greater indifference with which it is

made. As with coffee, the water should be freshly boiled and when possible

use a tea ball or strainer ; then by dipping up and down you can have just thedesired strength. But this is not always convenient, so use a hot earthen potand boiling water, let stand two or three minutes and with a good tea the in-

fusion is delicate and not unwholesome when taken in moderation.

Idrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe MfR. Co.. Rochester, N. Y.


Recipe 1. HOW TO MAKE COFFEK

Materials. Measure. DIRECTIONS.Coffee 4 TablespoonEulsWhite of Egg 1 Tablespoonful A-great deal both of interest and fn-

iSn^wIter- ;•.:::3^* Ss formatton might be written about cof-

fee, but It IS not wise to take it up here.

UTENSILS' Always buy the best coffee that can

.7 ^ « T,*be bought, and that does not always

White enameled Coffee Pot ^^ highest priced. Inform your-Tablespoon Measuring Cup

^^j^ ^^ ^^ to know good coffee. Do notalways blame the grocer if your coffee

is poor; sometimes the poor coffee is

thf result of a not perfectly clean coffee pot. Once a week put a teaspoon-

fiil of baking soda into the pot, partly fill it with water and boil for at least

ten minutes. Then wash thoroughly and you will find it sweet and clean.

So there are three necessaries for gbod coffee, first an enamel or granite pot

kept perfectly clean, or buy a cheaper coffee pot (not tin, however) and have

a new one oftener. Second, a good blending of the best Mocha and Javacoffee; and third, freshly boiled water. Scald the pot, grind the coffee about

as fine as coarse granulated sugar. Beat the egg in the cold water, add the

coffee and mix well. Pour into the coffee pot and add one cup of boiling

water and bring quickly to the boiling point. Now this must be done always,

or the coffee is ruined. Set back on the stove where it will keep hot, but not

boiling, and add the remaining two cups of boiling water. Let stand( two or

three minutes, settle with a very little cold water and serve at once.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y,

Copyright, 1900, by Mrs. Aflce Gitchell Kirk.

2-«

83 THE PEOPLE'S HOME RECIPE feOOK.

Recipe 2. DRIP COFFEE.

Materials. Measure.

Coffee 3 TablespoonfulsBoiling Water 4 Cups

DIRECTIONS.

UTENSILS:Drip Coffee Pot TablespoonMeasuring Cup

There are so many percolators on

the market that one is at a loss to

know which one to choose. Select on«

with as few separate parts as possible,

and easy to keep clean. It is not wise

to choose those having washable bags,

when you have wisely made your se-

lection, do not take it home and set it on the shelf, but use it, as coffee madein this manner is for most people perfectly harmless. Put tlie freshly boiled

water into the lower part of the coffee pot, and the coffee ground as

fine as it can be ground without pulverizing it, into the upper section. Put

on the cover and place over the fire. In from five to eight minutes you will

have a most delicious coffee. "Tea can be made in the same manner. These

drip coffee pots or percolators can be purchased to have the coffee made in

the kitchen or with alcohol lamps for table use.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawraan & Erbe Mfe. Co., Rachester, N. Y.

Copyright, 190i6/ by Mrs. Alice Qitchdl Kirk.

Recipe 3. CHOCOLATE.

Materials. Measure. Weight. DIRECTIONS.Chocolate - 2 oz.

Mnk ^^.T.'. ;:::::::: i pint P"t the chocolate into the double

Sugar 3 Tablespoonfuls boiler and add the hot water, stirringV^"*"^ ^ Teaspoonful

^^^^^jj ^^^^^^^^^ ^nd hot. Then add the

UTENSILS' ^^^^ which has been heated, beat well

Double Boiler Measuring Cup ""til the water bpils well underneath.

Teaspoon Tablespoon Add the sugar and beat again. Re-Egg eater

Hiove from the fire, flavor, and serve in

. heated cups with whipped cream. Besure the chocolate is cooked and does

not have a raw taste as this is ruinous

to good chocolate. Iced cocoa is very nice. Prepare the cocoa a little

stronger than usual and when cool put it on the ice and chill. Serve with

shaved ice and whipped cream.



BEVERAGES. 83

Redpe 4. COCOA.

Materials. Measure. ^ DIRECTIONS.Cocoa 4 TeaspoonfulsSugar 6 Teaspoonfuls Mix the cocoa and sugar well to-Boiling Water ^ Pint gather in the double boiler, and addMilk 1% Pints the boiling water, stirring all the timePinch of Salt until it reaches the boiling point. AddVauilla 1 Teaspoonful the milk and stir constantly until very-

hot; now whip with a Dover eggUTENSILS: beater until light and frothy. Cover

Measuring Cup- Double Boiler for five minutes. Flavor and serve

Teaspoon Egg Beater plain or with whipped cream.

Mrs. Kirk's Card Index Cooking Recipes.FublisKed by Yawinan & Erbe Mfg. Co., Rochester, N. Y.

^Copyr^ht, 1906, by Mrs. AHce Gitchell Kirk.

Recipe 5. GINGER ALE.

Ginger ale is the foundation of many agreeable drinks and fi uit punches,since almost all fruits and flavors seem to harmonize well with th. ginger andlemon of which it is made. In two gallons of water dissolve three pounds of

granulated sugar, and add the beaten whites of three eggs and two ounces ofground ginger, previously dissolved in water. Let the mixture come to aboil, skim and set aside to cool. Now add the juice of four large lemons, one-fourth a yeast cake (compressed) previously dissolved in a little water, andstir the mixture thoroughly. Let stand for a few minutes, and then strainthrough a cheese cloth bag, and pour into bottles. Set away in a cool darkplace, and in forty-eight hours, the ginger ale will be ready to drink. Ahacid flavor may be given to this ale by squeezing the juice of half a lemoninto a tumbler, and then filling the glass with the ale.

Recipe 6. FRUIT SYRUPS.

For a change in punches try rhubarb, raspberry, currant, pineapple, orstrawberry-ade. These, as also lemonade, are better if sugar syrup ratherthan crude sugar be used for sweetening, but on no account should thefruit juice be cooked. Add this when the syrup has become cold.. A little

lemon juice to give " point " to the particular fruit flavor that is used is essen-tial in all beverages of this class.

Remember to use the sweet element sparingly even if the beverage is to

be used half frozen ; for sugar is a fuel food and in consequence is not " in

order" during the heated term. Half a cup of sugar is enough for un-frozen mixtures; two-thirds of a cup may be required when the beverageis to be frozen. But, while stinting on the sugar be generous withthe fruit juice, and if the quantity at hand of one variey be scanty, add thejuice of some other fruit and call the concoction a punch.


Recipe. 7. LEMON SYRUP,

Materials. Measure. Weight. DIRECTIONS.Lemon Juice 1 Quart

Watlr^."®". .;'.::.:: i Quart^ ^^^' ^°" ^^^ lemons hard under your

Whites of Eggs .!!! 3 / hand to soften them and squeeze outevery bit of juice. Put the sugar into

UTENSILS' * porcelain lined kettle. Beat the eggs

Lemon Squeezer Puree* Sieve ^° ^ ^tiff froth, mix them with the

Porcelain lined Egg Beater water and add to the sugar. Stir until

Kettle Skimmer the sugar is dissolved. Place the kettleWooden Spoon over the fire and boil and skim until

there is no scum arising to the surface.

Add the lemon juice to the boiling

syrup, cover and boil gently ten minutes. Remove from the fire and whencool fill bottles which have been rinsed with alcohol. Use bottles withpatent stoppers. This syrup will keep well the entire year, but 'should bemade in the spring when lemons are cheap and plentiful. Oranges may beused in the same manner as above, using two quarts of juice and the sameingredients. Pineapples, cherries, grapes, currants, raspberries and straw-berries all make syrups which make delicious drinks, sauces, and ice creamswhen these fruits are out of season. Be careful of too much boiling as it

destroys the flavor and color of the syrup. Use only granite or porcelainlined kettles and stir with wooden spoon.


Copyright, 1906, by Mrs. Aflce Gitchell Kirk.

Recipe 8. FRUIT PUNCH.

Materials. Measure. Weight. DIRECTIONS.Ceylon or English

Breakfast Tea ^.. 1 o» Put the tea into the stew pan andOranges 3 cover with a qUart of boiling water

;

Lemons 6 cover the pan for twenty minutes, andSugar 4 Cups strain. Grate the yellow rinds fromGrated Pineapple ... 1 Pint half the lemons and oranges addingVanilla and Almond this to the sugar and mixing all with

Extract 1 Teaspoonful the infusion. Stir until the sugar is

Bananas 8 dissolved, place over the fire and bringGinger Ale I Pint to the boiling point and boil fiveWater 3 Quarts minutes. Strain and cool. Add the^'^^ juice of the lemon and oranges and all

the other ingredients. Turn this intoUTENSILS: the punch bowl with a nice block of ice

Stew Pan Grater and serve. Fresh berries may be addedMeasuring Cup Lemon Squeezer to this or grape juice may be used in-Punch Bowl stead of ginger ale.

Mrs. Kirk's Card Tadex Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Kocheeter. N. Y.

Copyright, 1908, by Mrs. Aflce Citchell Kirk.

BEVERAGES. 85

Recipe 9.

Materials. MmMie.Fresh Mint Sprigs., t DozenShaved Ice 1 CupSugar % CupLemon Juice orPure Cider Vinegar 2

Raspberry Syrup ... 1

Water 1

MINT PUNCH.Weight.

DIRECTIONS.

TablespoonfulsCupQuart

' UTENSILS:.

Tablespoon Measuring CupPunch Bowl ShakerIce Shaver Lemon SqueezerChopping Bowl and Knife


Copyright, 1906, by^rs. Alice Gitchell Kirk.

Chop the mint fine, add to the ice

and sugar. Put all into a shaker and

shake hard untilthe sugar is dissolved;

pour into a punch bowl, add the other

ingredients and serve very cold.

Kecipe 10. MINT LEMONADE.Materials. Measure. DIRECTIONS.

Shaved Ice % Glass

LLmln"Syrup"or"" 2^ Tlbfespoonfuls P"* the shaved ice into the glass

Lemon Ma and add the lemon syrup or the sugar?.'*^'' y \V •

Vu• • •

^ Teaspoonfuls dissolved in the lemon juice. Stir well,Creme de Menthe ,, « . ., • • ...Cherry 1 then add the remainmg ingredients,

Creme de Menthe... 1 Teaspoonful decorating with sprigs of mint stand-^°* ^ ^ SP"S« ing upright in the .glass, and three

T et.UTENSILS: straws. This is not only very refresh-

Ice Shaver Straws • . , ^^ x- «i

Lemon Squeezer Tall Glasses ing but attractive as well.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co.. Rochester, N. Y.


Recipe 11.

Materials.

Tart Apples 6

Lemons 3

Stick Cinnamon .... V^

Sugar 4

Bay Leaves 2

Raisins 1

Oranges 1

UTENSILS:

Porcelain Kettle Paring Knife

Grater Measure

Jelly Bag Ice Shaver

APPLE LEMONADE.Measure. DIRECTIONS.

Mash, quarter and core the apples

;

put them into the kettle with raisins,

bay leaves and cinnamon. Add twoquarts of water and bring to the boil-

ing point; add two more quarts of

cold water in which the sugar andgrated rind from the lemons andoranges have been dissolved^ Simmerslowly half an hour, strain and whencool and ready to serve add the juice

of the lemons and oranges. Set on ice

until very cold. Put a little shavedice into the sherbet cups, fill with the

cold lemonade and s<;rve.

Cups

Cup

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erb* M&. C(î Beeh«8:er, N. Y.

Copyright, 1806, by Mrs. Auee Gitchell Kirk.

86 THE PEOPLE'S HOME RECIPE BOOK

Recipe 12. ELDERBERRY WINKMaterials. Measure. Weight. DIRECTIONS.

Elderberry Juice ... 5 QuartsSugar 15 lbs. Pick the elderberries when deadWater ripe and extract the juice with a fruit

press. Into the keg put the aboveUTENSILS: amount of juice dissolved in water.

Fruit Press Five-Gallon Keg gg sure the sugar is thoroughly dis^Quart Measure Seals solved before putting it into the keg.

Fill the remaiaJng space with water.

Rack off in February and wash kegin which you can replace the clear wine or it can be bottled. This makesa heavy sweet wine on the order of port. To make it more tart and withoutso much body use four quarts of juice and fourteen pounds of sugar. Thefirst wine is dark colored while the latter is lighter in color. To make thewine from the elderberry blossoms pick when dead ripe and falling fromthe bush ; pick from the stems and to one quart of blossoms add the juice

of two lemons, four pounds of sugar and pour over all one gallon of boiling

water. Let cool and when lukewarm add one half yeast cake to five gallons

of wine and let ferment three days. Put into a keg, leave burtg out, and let

ferment for a month or six weeks. When through with fermentation it canbe racked off and bottled.



CHAFING DISH COOKERY.(Including Rarebits, Creamed Oysters, Etc.)

"The social meal in the. home is an ideal preparation for good digestion."

While the chafing dish started the fashion, it has quickly grown to

be one of the very best of friends. There are many homes where you find it,

and nowhere is it more serviceable or welcome than at the Sunday nightsupper.

All who possess this most useful dish are on the lookout for new exploitsin the chafing dish line. Always maiking fresh and astonishing creations. Inthe ;recipes here given they may represent to many merely old friends withnew faces, or new names, or perhaps the old dress with additional frills, whichadd not only to the attractiveness of the dish but the taste as well. There arefew things that cannot be done in the chafing dish if one knows how. Thegreatest aid to successful results is having everything in readiness for work.Arrange all material conveniently on either side of dish ; milk and cream andall liquids, in fact, in attractive pitchers. Butter molded in balls measuringone tablespoonful. Matches in a little tray, etc. Chafing dish on a tray.Teaspoon and tablespoon for measuring and all seasonings arranged on asmall tray. It is not necessary to tell how these things should be arranged.

CHAFING DISH COOKERY. 87

be

aut neatly and in order and perfectly convenient. Give thought and care to

this as it saves time and confusion.See tliat the lamp is in perfect working order and filled.

If all the preparations are carefully made, each or any dish will

quickly and easily cooked.For a quick breakfast and where you do not have access to gas, its worth

cannot be estimated. The chafing dish has come to stay.Mrs. Kirk's Card Index Cooking'Recipes.

Pablisned'by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. AUce Gitchell Kirk.

Recipe 1. CREAMED OYSTERb.

Materials. Measure. DIRECTION?.Oysters ., 1 Pint

Frour"^ .."!;;!.;!!:!!! 2 Tablespoonfull P"* the butter into the chafing dish

Cream 1 Pint and when heated to be just creamy,Celery Salt % Teaspoonful add the flour ; blend well together and

Dash of Nepaiii" ' "

'

teaspoonful^^^^ smooth, gradually add the cream,

Pepper Stirring constantly until the sauce is

smooth. Add the oysters which have

TTTi?MCTTc. ^^^^ ^^'' Hnsed, small particles of

r.^ c: r.-u^^^^°"-^'

shcll Tcmovcd and drained. Bring toChafing Dish Large Spoon t^g boiling point, season and serve. A

. very nice change may be had by usinghalf the given amount of cream and

substitute one-half- cup of sherry, one tablespooHful of Worcestershireiâuce and one stalk of celery cut very fine and cooked slightly in the butter.

Mrs. Kirk's Card Index Cooking Kedpes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Copyright. 1906, by Mrs. Alice Gitchell Kirk.

Recipe 2. OYSTERS WITH MUSHROOMS.

Materials. ' Measure. DIRECTIONS.Oysters 1 Pint

Butter"'""' 1 La?ge Tablesp'l^^^ ^he b'utter into the chafing

Flour '.'.'.'.'.'.'.'.'.'.'.'.'.1 Large Tablesp'l dish; when slightly melted add the

Cream 1 Cup flour and stir until well blended; nowYolks of Eggs — 3 pour in the cream and one-half cup

Dash of Paprika';::^ ^^^?°°"'"' of the liquor from llhe mushrooms. Stir

until smooth. Add the oystets and thesmall mushrooms whole <Jr sliced.

UTENSILS J Bring to the boiling point and add the

Chafing Dish Tablespoon well-beaten yolks slowly. Remove at

Toast Measuring Cup once from the fire, season and serve

Small Egg Beater on squares of toast.

Mrs. Kirk's Card Index Cqoking Recipes.Published by Vafrraan & Erbe Mfg. Co., Rochester, N, Y.

Copyright. 1908, by Mrs. Alibe. Gitchell KirkI


Recipe 3. WELSH RAREBIT.Materials. Measure. WeliibU DIRECTIONS.

American Cheese,

yellow lib. Grat€ the cheese or cut it very fine

.

Butter ,.. 1 Tablespoonful Rub the pan with the garlic. Mix all

Catsup 1 Tablespoonful the seasoningfs. with the cheese. HeatAle or Beer % Cup the beer and when boiling hot add

Salt % Teaspoonful the cheese mixture and stir rapidly andHorseradish 1 Teaspoonful constantly until smooth and creamy.

Clove of Garlic ^... 1 Beat very hard at the last and serve

Cayenne Pepper ... at once on squares of toast.

Worcestershire Sauce Be very sure the plates are hot, also

the toast, and ready the instant therarebit is done. The success of this

UTENSILS: depends largely upon the cheese.

Chafing Dish Grater Nothing is better than a good soft yel-

Tablespoon Teaspoon low New York cheese.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Mfg. COy Rochester, N. Y.Copyright, 1906, by Mrs. Alice Gitchell Kirk.

Recipe 4. SHRIMP WIGGLE.Materials. Measure. DIRECTIONS.

Shrimps 1 CupPeas 1 Cup _ , 4 . ...Paprika % Teaspoonful ,

Prepare the shrimps by rinsing,Flour 1 Large Tab'spl draining, and cutting or breaking in

BtiSer- .: ::::::::::: 8^ TXespoonfuis s" ^h- If • -''û^%

^""''/,° >.'

Salt 1 Teaspoonful chafing dish, mixing the flour well withChopped Parsley ... 1 Teaspoonful it ; then pour on gradually the milkExtract of Beef % Teaspoonful and as soon as the sauce thickens add

UTENSILS' ^^^ shrimps and peas with all the sea-

Chafing Dish Teaspoon sonings. Bring to the boiling point

Tablespoon and serve.Mrs. Kirk's Card Index Cooklngr Recipes.

Published by Yawman & Erbe Mtg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Afice Gitchell Kirk.

Recipe 6. SHRIMPS A LA POULETTE.

Shrim'^**:'!!': 1 Cup""" DIRECTIONS.Butter 1 TablespoonfulFlour ., 1 Tablespoonful Mix the butter and flour well to-Cream ^,, S^P ,

,gether in the chafing dish. Add the

Yolks of Egg^" : : ; : : 2T^^^P°°"^"' cream gradually, stirring all the time.

Lemon Juice 1 Tablespoonful Now add the shrimps, season and wJienNepaul Pepper or hot serve. Whole wheat bread slicedPaprika thin, buttered and a small piece of let-

. _ UTENSILS: tuce thinly spread with Hot Relish.

SeTi^Sfn''"" Teas'po'on'"^'* cut in fancy shapes for sandwiches arc

Lemon Squeezer very nice served with shrimps.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Ufa. Co., Rodiester, N. Y.Copyright. 1906, by Mrs. Afice Gitchell Kirk.

CHAFING DISH COOKERY. 89

Recipe 6. SWEETBREADS SAUTE WITH FRENCH PEAS.Materials. Measure. DIRECTIONS.

Sweetbreads Prepare the sweetbreads by wash-

Crumbs (white).. »«? well in cold water, removing anyEgg of the pipes and membranes. CookButter them in boiling salted water with one

B*\n tablespoonful of lemon juice twentyminutes. Then put them in cold water

UTENSILS* ^°^ * ^^^ minutes, and then into the

Ch fine Di h*

refrigerator until wanted for the chaf-

Shallow d'4 or Saucer for Egg - ^g dish-.Sprinkle with salt and pep-

Plate for Bread Crumbs per, roll in fine white bread crumbs,. then in the beaten egg, again in the

crumbs and saute in the chafing dish

after delicately cooking the bacon. "Serve the sweetbreads and bacon gar-nished with the French peas heated and seasoned with butter, pepper and salt.


Copyright, 1906, by Mrs. ARee Gitchell Kirk.

Recipe 7. CHICKEN HOLLANDAISE.Materials. Measure. «,^^^_..»„«.

Cooked Chicken.... 1 Pint , DIRECTIONS.Chopped Celery ... % Cup

iror.::;:::::::::: I ?feoS ,,Meit the butter in the chafing dish.

Onion Juice 1 Teaspoonful add the celery and cook just a few mo-Chopped Parsley ... 1 Tablespoonful ments. Stir in the flour and water or

Juke of Shalf"*' stock gradually. Add the remainingLemon seasonings with the carefully cooked

Paprika .......

—

meat of the chicken cut in smallKitchen Bouquet ... % Teaspoonful . c?.. n ,i . .

.

• t.

Stock or Water 1 Cup pieces. Stir all well together and whenUTENSILS: well heated add the yolks of the eggs

Chafing Dish Measunng^Spoon ^gll beaten. Serve with watercress

Tablespoon"^

Bowl^* " sandwiches and thin bread and butter.Mrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Afice GitcheU Kirk.

Recipe 8. THE QUEEN'S TOASTED CHEESE.Materials. Measure. Weight. DIRECTIONS.

Cheese, not too soft % lb.

Ale• • •— • 3

SmalfGl«s"^*"^^'^ '^ *^« "<='P<= ^^°"^ *^« Lodge

Dashôf Cayenne !!! at Windsor. . Grate the cheese fine and'vSalt .." % Teaspoonful add the ale and champagne. Put intofctast . ^ the chafing dish and stir well until the

mixture is smooth and creamy. Add

UTENSILS- *^* seasoning and serve very hot from

_. , T^' t. ^ *

'

*hc chafing dish on squares of toast.

SSo?n "^

wfne Glass A light salad with French Dressing is

Teaspoon a nice accompaniment to this."

. Mrs. Kirk's Card Index Cooking Recipes.'

Published by Yawman & Erbe Mfg. Co.i Rochester, N. Y.Copyright, 1906. by Mrs. Alice Gitchell Kirk.


Recipe 9. TOMATO RAREBIT.

Materials. Measure. Weight. DIRECTIONS.Soft American

Strained^ Tomatoes.! % Pint" Grate the cheese and mix all the

Salt 1 Teaspoonful ingredients with it. Rub the chafing

Soft^White^S-ead" dish with a clove of garlic. Turn 'the

Crumbs ,. 1 Cup mixture into the pan and stir rapidly

Kitchen Bouquet".'.! % Teaspoonful until hot and smooth. Serve at once

UTENSILS: on toast accompanied with cucumberChafing Dish Tablespoon , . . Frpnrli Drp'^'înp-Teaspoon Measuring Cup âiad and i^rencn uressmg.

GraterMrs. Kirk's Card Index Cooking Recipes.

PubJished by Yawman & Erbe Mfg. Co., Rochester, N. Y.Copyright, 1906, by Mrs. Afice Gitchell Kirk.

Recipe 10. , CHICKEN A LA KING.

Materials Measure. DIRECTIONS,Cooked Chicken,

diced 2% CupsCream — 3 Cups Arrange the materials in the fol-Button Mushrooms. 1/2 Cup lowing manner to bring to the table;

Frou".;-!!:!::!:!!! I tSooS moid the butter, a taWespoonful in each

Green Pepper V2 hall ; have the pepper chopped fine onSalt a little butter chip ; measure the flour,

T^^'^l'^^*^^ cream in a pitcher, the mushrooms

°*® *" cut in halves and the chicken cut in

cubes in a dish. Cight the chafing dishUTENSILS: and put the butter in the pan to melt,

Chafing Dish Measurmg Cup ^^^ ^^^ pepper and cook three or fourWooden Spoon Tablespoon minutes without allowing^the butter to

brown. Stir in the floflr, then thecream, stirring, until it thickens. Set

into the hot water pan, then add mushrooms, chicken, salt and paprika. Whenheated thoroughly, serve on toastl

J*

THE CANNING OF FRUITS AND VEGETABLES.(Including Both Large and Small Fruits, Pineapples, Asparagus, Beans,

Beets, Tomatoes and Green Corn.)

* Practice makes perfect."

It is not difficult to can alt kinds of fruits and vegetables if one studies

sterilization, has perfect utensils and knows how to select fruits. The slight-

THE CANNING OF FRUITS AND VEGETABLES. 91

est disregard of necessary rules in the canning or preservation of fruits maycause great loss, not only of time and strength, but money as well.

The following rules have been used many times with perfect success.

If you fail it is because you have not followed the suggestions given.

All fruits and vegetables to be perfect should be canned the day they

are picked. If this is not possible, when purchased at the stores, come as close

to freshness &s you possibly can.

They must be ripe, not bruised, and free from decay.

They must be cooked in the cans or jars in which they are to be kept

;

und the best process known is canning by steam. Cans or jars and covers (andrubbers if you use them) should be perfect. Use new rubbers every year.

Use jars with covers which are absolutely unaffected by any known food acid,

and sweet and clean as the glass itself.

The jafs must t)e Sterilised by placing in the cooker and gradually bringwater to the boiling point, and boil for ten minutes. Covers should be-dippedin boiling water and not handled on the inside after this sterilizing.

The contents of every jar must be sterile ; that is, sufficiently boiled to

destroy all the germ life in it] otherwise they will surely spoil, and one germwill spoil the entire contents. Different fruits and vegetables require differ-

ent time for cooking, as some germs are tougher and longer lived than others.

Fewer utensils are necessary with the steam cooker than any othermethod of cianning, and these should also he sterilized to insure perfect suc-

cess.

Recipe 1. RASPBERRIES.AND ALL SMALL FRUITS.

Materials. Measure. DIRKCTIONS.Large

_Red Rasp-

berries.. 1 Quart Place the required number of jarsCurrant Juice % Pint , . . , ^ t iî r i j iSugar % Cup ^^^ covers m the kettle of cold water

over a slow fire and bring slowly to

UTENSILS- *^^ boiling point. Mash the currants

„ , „,.^ . , . and press out the juice until you have

Larg" KeSr '^ptn'fr"^^

the required amotint. Usually a quart

Large Enamel Fruit Jars of currants makes one-half pmt of juice.

Spoon Stew Pans Bring this juice to the boiling point andTowels Holders add the sugar. Bring to the boiling

"^

point again, skim and boil five minutes.

Fill the hot sterilized jars with the

berries, adjust the rubbers and pour over the boiling syfup. Stand the jars

in the cooker and steam five minutes. If the jars are not quite full, fill from

one jar then return them to the cooker and steam five minutes longer. Seal

tiglftly, stand aside until cool. Then tighten again.

In catming strawberries, place them in a colander and dip them up and

down two or three tinies in cold water to remove any sand or dirt. Drain

and stem them. Make your syrup, using water in place of currant juice.

Fill the jars full of berries and place in the cooker. Stâm for ten minutes.

Lift out three jars, drain free from juice and fill two of them from the steamed

fruit of the third ; fill with the boiling syrup, adjust rubbers and stand again


in the cooker, steaming five minutes longer. Seal as directed for rasp-berries. Keep in a cool, dark place.

Mrs. Kirk's Card Index Cookingr Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.


Recipe 2. CANNING LARGE FRUITS.

(Peaches, Pears, Apples, Pineapples, Quinces, Etc.)

Materials. Measure. Weight. DIRECTIONS.Peaches 8 lbs.

wfSr ::;:::;"1 Quart

^ ^^^' ^"t the jars and covers into thelarge kettle filled with cold water, and

UTENSILS-bring slowly to the boiling point. Add

c^ f. , ,,r. . ',,..t J the sugar to the given amount of water,

Steam Cooker Wide Mouthed „:,,:„- ..„4.:i *u • j- i jStew Pan Funnel stirrinpf until the sugar is dissolved.

Wire Basket Wooden Spoon Place it over the fire and boil ten min-Holders Towels utes. Skim. While the jars are heat-

Large Kettle bcales^ jj^^j^ ^^ ^ ^^^^ ^^^^ ^^^ ^.^^ ^^^^^^

— and dip in hot water for just a mo*ment. Cut the peaches in halves, re-

move the stones and the skins. Be sure you do this, as the peaches are keptin perfect shape. Take one jar at a time from the hot water, drain and neatlyarrange the fruit in them. Fill to overflowing with the boiling' syrup, ad-just the sterilized rubbers and steam five minutes. Have some of the boil-

ing syrup in readiness and if the syrup is not at the top of the jar, fill withthe syrup to overflowing and seal at once.

These directions will answer for all large fruits such as pears, apples,

pineapples and quinces. Add just a little green ginger root to pears for flavor.



Recipe 3.

Materials.

Asparagus ....

Boiling WaterSalt

ASPARAGUS AND STRING BEANS.Measure. DIRECTIONS.

Wash, drain and trim fresh aspara-gus. Fill the sterilized jars neatly,

heads up ; adjust the rubbers and placethem in the steam cooker and steamwithout water three-quarters of anhour, then fill the jars with boilingwater. Add a teaspoonful of salt toeach jar and steam thirty minuteslonger. Place cover on the jar before

removing from the cooker, then lift out carefully and screw covers on tightly.Always tighten the covers after the jars have become cold.

Mrs. Kirk's Card lodea Cooking Recipes.Published by Yavnnan & Erbe Mfg. Co.. Rochester. N. Y.

Supplemental Set No. 1. C<V7right. Vm, by Mrs. Alice Gitehdl KirK

UTENSILS:Steam Cooker TowelsHolders Fruit JarsParing Knife Large Kettle

THE CANNING OF tRUITS AND VEGETABLES. 93

Recipe 4. PEAS. LIMA BEANS OR BEETS.

^Materials.

x^CdS •*.•....Boiling WaterSalt

Measure. DIRECTIONS.

UTENSILS:Steam Cooker Wide MouthedTowels FunnelTablespoon HoldersLarge Kettle Fruit Jars

Select very young peas and be

sure they are freshly picked. Sterilize

the jars as directed in previous recipes.

Fill the peas in the jars, stand in the

steatn cooker and steam fort3^ minutes;

put a teaspoonful of salt in each jar

and fill to overflowing with boiling

water. Steam again twenty minutes

and screw on the tops. In removing

the tops from the kettle in which they are sterilized, do not turn them up or

let anything come in contact with them, not even the fingers. Peas contain

sugar. The air is full of wild yeast plants which live upon such material.

One spore on the inside of the lid might spoil the entire jar of vegetables.

Keep in a cool, dark place.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Sodiester, N. V.


Recipe 5. CORN.

Materials. Measure.

CornDIRECTIONS.

UTENSILS:Steam Cooker Large Kettle

Tablespoon Holders

Wide Mouthed Towels

Funnel

After removing the husks andevery particle of silk from perfectly

fresh coVn, cut it from the cob, pack

it in sterilized jars, press down well

Jind fill them. Put these jars into the

, ,

steam cooker and steam for two hours.

If the corn shrinks fill three jars from

the fourth and put them back into the

cooker and steam one hour longer. Seal carefully as directed for peas, as

corn is one of the hardest vegetables to can. Watch carefully for three or

four days, and if there is the slightest sign of fermentation, remove the lids,

put them back into the cooker and steam thirty minutes again.

(Some, who do not have a steam cooker, set the jars in boiling water.)

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfe. Co., Rochester. N. Y.


94 THE PEOPLE'S HOME RECIPE BOOK,

Recipe 6. TOMATOES.

(Also Raspberries, Currants, Cherries, Iâred Plums, Grapes, Soft Pears,

Soft Peaches, Etc.)

Materials. Measure. DIRECTIONS.TomatoesBoiling Water Select tomatoes perfectly fresh,Salt firm and uniform in size to pass into

the jars perfectly whole. Place a fewUTENSILS: tomatoes at a time in a wire basket

Steam Cooker Wire Basket g^d dip in boiling water to loosen theLarge Kettle skins. Sterilize the jars and fill with

tomatoes, being careful not to ciTish

them. Add one teaspoonful of salt andfill to overflowing with boiling water. Screw the covers on tight at once,

and stand in a kettle of boiling water, turning the burner out. Let standuntil cold. Fruit such as raspberries, currants, cherries, pared plums, grapes,

soft peaches and soft pears will keep nicely in this same way, using boihngsyrup instead of boiling water.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., 'Rochester, M. Y,

Supplemental Set No. 1. Copyright, 190T, by Mrs. Alice Gitchell Kirk,

Recipe 7. CANNED PINEAPPLE,

Materials.

Ripe Pineapples ...

Water and Juice ... 1 PintGran, Sugar 1 Pint


UTENSILS:Sharp Butcher Knife Fruit JarsVegetable KnifeSilver Knife or ForkStew Pan

Measuring CupSteam CookerWooden Spoon

Secure perfectly ripe fruit, and cutcrosswise in slices from one-half tothree-quarters of an inch thick, peeland remove eyes and any brown spotsand pick into small pieces with fork,

or cut in any desired shapes, using thesilver knife for this purpose.

.Fill the copper pan of the steam

cooker with cold water, set the jars

inside the cooker, put over the fire, bring the water to the boiling point andboil ten minutes. This is absolutely neces£ary_for sterilization of the jars.

In the meantime add the juice from the pineapple to the water and sugar,

put this into the stew pan over the fire, stir until sugar is dissolved. Boilfive minutes and skim. Remove one jar at a time from the cooker, fill withthe pineapple and then, to overflowing with the boiling syrup. Put thosefilled into the cooker, lay the cover on top, which has been dipped for a secondtime in boiling water, ?ind steam fifteen minutes. Now remove each jar,

lift off the cover and place again in boiling water while you fill the jar tooverflowing with the remaining boiling syrup. Replace the cover quickly,sealing tight, and stand aside to cool. The next morning and for nearly aweek, watch your fruit carefully to see if it is going to keep. The contentsof every jar must be sterile (dead), one germ on the cover, in the jar orfruit will spoil the entire contents.

PRESERVING AND JELLY MAKING.(Including Jams and Fruit Juices.)

" There is every kind of berry in my pail,

I wanted blue ones only,But on this fruitful road I could not fail

To find all kinds of berries in my pail."

In preserving, canning or jelly making, iron or tin utensils should neverbe used. The fruit acids attack these metals and give both bad color andtaste to the fruit.

The kettle should be broad rather than deep, and this may be procelainlined, enameled or aluminum. As in any other work, the proper tools orutensils are necessary for the best results in canning, preserving and jelly

making, such as preserving kettle, steam cooker or large kettle, skimmer,colander, wire sieve, wooden spoon, measuring cup, sauce pan, scales for largefruits if possible, wooden masher, cheese cloth jelly bag and plenty of cleancloth or towels. The regular kitchen pans hold the fruit and sugar.

When the fruit is purchased, keep it where it will keep cool and free

from dust or flies until ready to use. System will do much to lighten thework. Have the kitchen swept and dusted thoroughly with a damp cloth

to keep down all dust and thus have less danger in keeping the fruit.

Have a kettle ready for sterilizing the jars and all necessary utensils andsugar at hand. Then with a moderate amount of fruit to put up at one timethe work should be a pleasure.

To each quart of large fruit one pint of syrup is necessary for can-ning. TvjfO-thirds of a pint of syrup for a quart of the small fruits. One pint

of sugar and the same of water put over the fire, stir until the sugar is dis-

solved, bring slowly to the boiling point and boil five minutes or longer if

desired richer. This makes a good syrup for all canned acid fruits.

A light syrup may be made from one pint of sugar and two pints of waterboiled ten minutes for canning blueberries, and proceed precisely the sameas for canning raspberries, cherries and currants.

Fruit syrups and fruit juices are two most desirable ways for the preser-

vation of fruit, and are most desirable for delicious drinks, sauces, ices andice cream. Pineapples, cherries, grapes, currants, oranges, lemons, raspberries

and strawberries may all be used for this purpose. Be careful of too muchboiling, as it destroys the color and flavor of the fruit juices or when madeinto syrup. It keeps well the entire year and should be made when fruits

are seasonable and reasonable in price.

One recipe will answer for all fruit juices. They may be bottled with or

without sugar. Currant juice may be sterilized and canned without sugar,

making the jelly at any season' of the year.

Use self-sealing bottles instead of cans.

The amount of sugar, when used for grape juice, cherries and plums is

one-half pint to each quart of juice. Currants will require one pint of sugar

to a quart of juice. I will give the recipe for Grape Juice and this will answerfor all the given fruits as directed.

95


Recipe 1. GRAPE JUICE.

Wash the grapes and pick them from the stems. Put them into a pre-

serving kettle—porcelain lined—crush a little, adding just enough water to

prevent them from sticking. Cover and heat slowly until the grapes are soft

and the juices well out. Turn into a double cheese cloth bag and drain overnight. The next itiorning sterilize the bottles. Return the juice tp the clean

preserving kettle ovei- the fire. Let come to a boil and skim. Repeat. Addthe sugar and stir until dissolved. Let come to the boiling point, skim andrinse the bottles with a little alcohol, fill them and cork. Put them into thesteamer or a kettle of hot water and boil them thirty minutes. Place on awire cooler away from the draft to cool.

The only difference between the syrups and juices is that in the syrupmore sugar is used.

Recipe 2. BLACKBERRY JAM.

Materials. Measure. DIRECTIONS.Blackberries 1 QuartS»8^''

• • • • • 3 Cups Heat the berries very slowly, thenmash them through the sieve. Have

UTENSILS: the sugar heated in a moderate oven.

Sieve Wooden Masher Pour the blackberry juice and pulpJelly Glasses Measuring Cup into the kettle ; bring to a boil and thenPorcelain Lined Wooden Spoon ^ add the Sugar. Stir both together,^*" * boil very rapidly and watch carefully

that it does not burn. Boil until it

"sets or "wrinkles" when a little is

taken out in a dish and placed on ice.

If you do not wish the seeds removed from the berries put them atonce into the kettle ; stir and crush with a wooden spoon and boil thirtyminutes, then add the sugar and proceed as above. Put in small tumblersand cover tightly.

Mrs. Kirk's Card Index Cooking Secipes.Published by Yawman & Erbe MTg. Co., Rochester, N. Y.


Recipe 3. CURRANT JAM.Materials. Measure, DIRECTIONS

Currants 1 Quart

^ ^' Wash the currants and pick themfrom the stems ; then measure the cur-

UTENSILS: rants and sugar and let stand overPorcelain Kettle Telly Glasses night. In the morning bring them toWooden Spoon Measuring Cup ^^^ boiling point, stirring almost con-

1 tihually until finished. Test this as youwould for jelly by taking a little out

in a saucer and cooling on ice. If it congeals it is ready to pour into thejelly glasses and finish in the sunshine. Seal as you would jellies. Equalparts of raspberries apd currants are a nice combination; and in the red

PRESERVING AND JELLY MAKING. 97

raspberry jam a half a cupful of currant juice to every quart of berries addsmuch to the flavor of the jam.

^ ^,. ,?*."• K'*'s Card Index Cooking Recipes.

Published by Vawman & Erbe Mfg. Co., Rochester, N. Y.Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice Gitchell Kirk.

Recipe 4.

Materials. Measure; Weight

Rhubarb 3 lbs.

Figs %lb.

Orange Peel % lb.

Grated Lemon and

Juice ^

Sugar 8% lbs.

UTENSILS:

Paring Knife Lemon Squeezer

Scales Jelly, Glasses

Porcelain Lined Kettle

RHUBARB JAM.

DIRECTIONS.

Cut the rhubarb in inch lengthpieces. Take ordinary dried figs andcut in medium sized pieces; shred theorange peel and add the juice andgrated, rind of the lemon. Put a layerof rhubarb, figs, orange peel, lemonand sugar and repeat these layers untilall is used; cover and let stand overnight. In the morning boil until thick,

about one hour will do. Put awayin jelly glasses. This is delicious andvery nice for sweet sandwiches for af-

ternoon tea.


Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice Gitchell Kirk,

Recipe 5. STRAWBERRY JAM.

(Also Black and Red Raspberry Jam.)

Materials. Measure.

Jtrawberries 4 Quarts

Sugar 2 Quarts

UTENSILS:Porcelain Lined Jelly Glasses

Kettle Colander

Woodert Masher Silver Tablespoon

Measuring Cup

DIRECTIONS.

Put the berries into the colanderand dip it up and down once or twicein cold water. Drain, and hull them-Measure half the berries and emptythem into the kettle, placing over amoderate fire to heat, mashing theberries well. Do not let them boil,

,

but mash and heat until all the juices

are well started. Measure and for

every pijit of this pulp add one pound of sugar. Put both together into thekettle and bring quickly to the boiling point, boiling rapidly and skimminguntil perfectly clea^, which will take about fifteen minutes from the timeit begins to boil. Now add the remaining two quarts of whole strawberries.Bring to the boiling point again, boil five minutes. If you wish it cookeddown very thick carefully skim out the berries and cook the juice from


five to fifteen minutes. Unite the berries with this juice and put by spoonfulsinto the hot sterilized tumblers and finish in the sunshine where it is free

from dust, or with glass over the tops, and seal as directed.

Strawberries and grated pineapple make a delicious combination.Black or red raspberries may be prepared in precisely the same manner

as the strawberries.

Hrt. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.


Recipe 6. SPICED CURRANTS.

Materials. Measure. Weight. DIRECTIONS.Currants 1 Quart ,

Gran. Sugar 3 lbs. Wash and stem the currants, thenVinegar 1 Pint measure and arrange proportions asGround Cloves X Tablespoonful given. Put the vinegar into the kettleGround Cinnamon.. 1 Tablespoonful and then the sugar, stirring until wellGround Allspice ... 1 Tablespoonful dissolved. Add the fruit and spices

and boil two hours. This may boil

more slowly than for jams, but must

UTENSILS: ^^ watched and stirred often so that

f ' it does not bum nor stick.Porcelain Lined Tablespoon Ripe cherries and gooseberries are

Kettle Scales delicious spiced in this manner and all

Measuring Cup Wooden Spoon are nice to serve with cold meats.


Supplemental Set No. 1. Copyright, lÔT, by Mrs. Alice Gitchell Kirk.

Recipe 7.

' Materials.

Ripe QuincesSugar

QUINCE PRESERVES.


UTENSILS:

Paring Knife ScalesPorcelain Lined

KettleMeasuring CupSkimmer

Wash and wipe the quinces.

Pare, core apd cut into slices, or theymay be quartered. Be sure to throweach piece into cold water to preventdiscoloration. Put them into the kettle

and barely cover with boiling water.Simmer until tender; skim out thefruit very carefully and add the parings

but not the cores to the liquid; cover and simmer one hour. Strain and toevery pint of this juice allow one pint of sugar; stir until dissolved. Bringquickly to the boiling point and boil hard (if there is a quart of juice) fifteen

minutes, skimming well. Now put in the quinces and boil until clear andred. Tt is better to keep them covered if you wish them bright in color.

When the quinces are d«ne skim out into hot sterilized jelly glasses. Boil

PRESERVING AND JELLY MAKING. 99

the juice if necessary a little longer to become thick; pour this over thefruit and stand in the sunshine to finish. Seal as directed.

Ifri. Kirk's Card Index Cooking Bcdpes.. , Publisbed by Yawman & Erbe Mfg, Go,, Rochester, N. V.SapplvfneBtarSet No. 1. Copyright, 1M7. by Mrs. Alice Gitchell Kirk.

Recipe 8. SAN DIEGO ORANGE MARMALADE.

Materials. Measure. DIRECTIONS.Oranges (Navel) ... 6

,

Lemons ... 3 ^"* °^ *^^ ^"^^ °^ ^^^ oranges and

.^ 7 r nglemons and throw away. Peel thin

'*^"' ••• **^ oranges and lemons round and roundS«g" like an apple and then cut with shears

very fine. Remove the white skin andcut the pulp into fine pieces. Cover

UTENSILS; the pulp and shredded peel well with_ , T, rr -f cold water and let stand 13 to 24 hours.

Large Bowl Paring Kmfej)^^j„^ ^^^ ^^^ ^^^^j. ^^^ ^^^ ^^^^.j

Shears Wooden Spoon reduced One inch or until the rinds are

Kettle Glasses tender. Add equal amount of sugar

Measuring Cup and cook until it jellies.

Recipe 9. SMALL FRUIT JELLY.

Materials. - Measure.

Currant Juice 1 QuartSugar 1 Quart

Jelly BagMasherMeasuring CupPorcelain LiiiedKettle

UTENSILS:Large KettleSkimmerSmall GlassesStrainer

DIRECTIONS.

Select the currants and pick overas previously directed for small fruits.

Put them into the preserving kettle.

Do not stem them but mash well.

Place over the fire until heated and thejuices well started. Put into the jelly

bag and drain over night The next.— morning, wash and put the glasses into

the kettle with cold water and bringslowly to the boiUng point ready for use. Measure the juice and fo* eachpint or quart of juice an equal amount of sugar. Measure the juice intothe kettle, put over the fire, bring to the boiling point and boil it twentyminutes, skimming often. After the juice has been boiUng for about tenminute^ measure the sugar into a pan, place in a moderate oven and heat,being careful not to melt it.

When the juice has cooked the required time, add the sugar, stir until

all is dissolved. If your fruit was not over-ripe and your wpric carefully done,the jelly will be ready to strain at once into glasses ; if not, it must be cookedlonger. Set in the sunshine to finish. Cover with melted paraffine, label

and set away in a dark, cool closet. Grapes, raspberries and blackberries


are made in the same manner. A mixture of fruit juices always makes a

pleasant variety.

For red raspberry jelly add one-third currant juice. For crab-apple

jelly the addition of wild plum juice improves the flavor, or a stick of cin-

namon, or even the native grape juice. Under-ripe ' grapes make an espe-cially attractive jelly. Black raspberry and crab-apple, and grape and crab-apple make a nice combination.

Kts. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 1. Copyright, 1007, by Mrs. Alice Gitchell Kirk,

Recipe 10. APPLE JELLY, QUINCES OR CRAB-APPLES.

T JMaterials. Measure. DIRECTIONS.

Lady Blush or Pip-

Ju?ce from Apple's".'.! 1 Quart Wash the fruit, remove the coresGran. Sugar 3 Cups and cut the apples into small pieces;

put them into a large porcelain lined

UTENSILS: kettle and barely cover with cold watet.Large Kettle Porcelain Kettle Cover and boil gently until the fruit is

Jelly Bag f'."«ig ^"iê soft and the juice is well started. Pour

Measuring Cup ISaTer' 1?*° the jelly bag and drain over night.

The next morning wash and preparethe glasses for sterilizing as before di-

rected. Measure the juice. Put it into

the porcelain lined kettle, bring to the boiling point and boil twenty minutes.

Have measured and heated three-fourths the amount of sugar that you hadjuice. Add the sugar to the juice as previously directed, stirring until the

sugar is dissolved and it should be ready to strain at once into the glasses.

If you are not quite sure, take out a little in a dish and try it by standing

on ice. If it congeals or wrinkles on the top it is ready to put at once into

glasses. Finish as previously directed for jellies.


Supplemental Set Mo. 1. Copyright, 1907, by Mrs. Alice Gitchell Kirk.

Recipe IL MIXED JELLY.Materials. Measure. DIRECTIONS.

Equal portions of

b e r''rll's.''cir?ant^ Stone, the cherries, being, sure to

Strawberries, Sugar save all juice that escapes. Mix all thefruHs tcêther and mash well; Heat

UTENSILS: only until the juices are well startedJelly Bag Porcelain Lihed and then turn the jelly bag and squeezeMasher

ru^^l. thoroughly. Put the juice into an-

llSsuringCup other leUy bag and drain withoutsqueeziiijf. Measure the juice and teevery jmit allow one pound or twocups of sugar. Turn the juice into

PICKLING. 101

the kettle and if there is one quart of jjlice boil twenty minutes and finish

the same as other jellies in preceding recipes.Mrs, Kirk's Card Index Cooking Recipes.

. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice Gitcbell Kirlc.

PICKLING.(Including Watermelon, Peach, Pear, Tomato, Cucumber and Oiled Pickles

and Chow Chow, Chili Sauce and Relishes.)

" Prove all things ; hold fast that which is good."

(All measurements level.),

Sweet pickles are made from all fruits that can be preserved such ascitron, watermelon rind, crab-apples, peaches, pears, cucumbers and many-others.

Spiced fruits from currants and gooseberries are delicious, with coldmeats.

Good cider vinegar only should be used for pickling, brown or whitesugar and the very best spices which can be bought. The housekeeper hasevery, opportunity now under the Pure Food Law of knowing whether she hasgenuine spices or ground leaves. There is, or has been, so much adulteration

in spices that I make this appeal to housekeepers to not buy cheap, inferior

spices. The success of pickling where spices are used depends mainly upontheir purity and flavor.

The syrup for the sweet pickles should be iîch and thick and sufficiently

cooked to keep without being sealed.

Do not use preservatives or coloring matter of any kind. Do your pick-

ling carefully, not too much at once. Have variety rather than quantity, thenthere will be no failures. ^

Recipe 1. WATERMELON, PEACH OR PEAR PICKLES.,

Materials. Measure. Weight. DIRECTIONS.Ground Allspice .... 2 TeaspooHfulsCinnamon ......... 2 Teaspoonfuls -rv -j ii. • • ^lCloves 1 Teaspoonful Divide the spices in three parts

Mace 1 Teaspoonful and tie up in muslin bags. Put theLight Brown Sugar

, 4 lbs. sugar and vinegar into the kettle; addCider Vinegar . .... 1 Pint

^jjg gpiê bags and ginger root brokenGreen Ginger Root. % oz. . . ^ ,, P -S • ^ i. -i jWatermelon Rind .. 7 lbs. into small pieces. -Bring to a boil and

put in the watermelon rind cut in about

UTENSILS: two-inch-length pieces, having soaked

Porcelain Lined Teaspoon , these in a little weak alum water overKettle Jars night. Bring to a boil once more, re-

Scales Panftg Knife move from fire, cover and let stand inMeasurmg Cup

^ ^.^^^j p,^^^ twenty-four hours. Thenr—

.

take out the melon rind and let the

syrup again come to a laoil. Add the


rind again and set away for another twenty-four hours. Do this daily

for one week. The last time, bring all to a boil and simmer very gently

ten minutes and put awiy in jars. Do not think any part of this too muchtrouble as results are good and you will feel -well repaid for the effort, whichreally takes only a few minutes each day.

For pickling peaches use a fine freestone and prepare as for cannings

except do not cut in halves. Pears are cut in halves.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawitian & Erbe Mfg. Co., Rochester, N. Y,


Recipe 2. GREEN TOMATO PICKLES.

Materials. Measure. Weight. DIRECTIONS.Green Tomatoes ... 1 Peck

Scetolior!.::::! Dozen' *" wash the tomatoes and carefuHy

Black Pepper 1% ozs. remove any spots on them. Slice, andGround Mustard ... % lb. place first a layer of tomato, then oneWhole Cloves 1 oz. of onion, then salt and repeat until all

ad« Vine'lar' ^ °'"

^'"^ "^^d. Cover and let stand overnight. In the morning drain off all the

UTENSILS' liquor or juice. Put them in the porce-

_ , e. ,., T '*'" ''"cd kettle with all the ingredients,La^geJowl or Stone^ or Glas^s^ Jars ^5^^ vinegar and simmer gently

Paring Knife Kettle for twenty minqtes. Put away mScales stone or glass jars.

Mrs. Kirk's Card Index Cocking Recipes.Published by^VawmMi & Erbe Mfg. Co., Rochester, N. Y.

Suppleinental Set No. 1. Copynght, 1907, by Mrs. Alice Gitchell Kirk.

Recipe 3. CHOW CHOW.Materials. Measure. Weight, DIRECTIONS

English Mustard ... % lb.

M'J.Ttlrd ::::: .::.:! 2 Tablespo^fSfs ,^^^^ tê cucumbers with strong

aUer Vinegar V2 Gallon salt water and let stand over night.Brown Sugar 1 Cup Boil the cauliflower and onions sepa-

Tiny Cucumbers ... 1 Qtjart ^"^ the mustard and tumeric togetherButton Onions ..... 1 Quart and moisten them with a little cold

vinegar, then stir them into the hot

UTENSILS' vinegar and stir continuously until it

^ _, -, T , begins to thicken ; then add the remain-

?rce^7Kê^t?fe fee^TpU '"^'"P'^^r^ ^^^ P°"^ this while hot

Measuring Cup Tablespoon °ver the well drained vegetables. SealScales Jars in jars.

Mrs. KirVs Card Index Cooking Redpes.Published by Yawman & Erbe Mfg. Co., Rochester, N, Y.

Supplemental Set No. 1. Copyright. 1907, by Mrs. Alice Gitctiell Kitk.

PICKLING. 103

Recipe 4. CUCUMBER SAUCE.

Materials. Measure. Weight. DIRECTIONS.Large Cucumbers... 1 'DozenO^'ons % Peck Chop the cucumbers (without par-Mustard Seed .......' 2 oz. Jng) and onions fine in the food chop-Small Red Peppers.. 1 Dozen per. Put alternate layers of cucumbersCelery Seed 1 TaWespoonful and onions (salting each layer) into the^"t**'' ^ Cup crock and press over night with heavyS^sar */^ Cup weights. In the morning drain, scaldSalt 1 Tablespoonful jn good cider vinegar (enough toGround Mustard ... 1 Tablespoonful cover), then add red peppers chopped^sgs 4 fine^ mustard and celery, stirring thor-Cream 1 Cup oughly, to which you will add the fol-Vinegar 1% Pints lowing dressing: Cream the butter

and.sugar and add the remaining sea-

soningfsi, beating in the eggs one at aUTENSILS: time} lastlsr add the cream. Have

Food Chopper Measuring Cup ready^ the vinegar boiling hot, stir all

Crock Tablespoon into it. Allow this dressing to just

Wooden Spoon Stew Pan come tO the boiling point, then stir

Mixing Bowl Porcelain Lined this into the cucumber mixture and it

Kettle is ready to put into jars.

. Mrs. Kirk's Card Index Cooking Recipes.Fiiblisbed by Yawihan' & Erbe Mfg. Co.. Rochester, N. Y.

Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice GitcheU Kirk.

Recipe 5. OILED PICKLES.

Materials. Measure: Weight. DIRECTIONS.Small Pickles 100Ground Mustard ... % lb. -,,, , j .,, , , , ,

Black Pepper 1 -Teasp'ful .Wash and with a cloth rub theWhole Mustard — % lb. cucumbers well; peel the onions andSmall Onions 1 Quart gjicg both in thin slices. Put a layer

Celenrêed'"

2 oz. of cucumbers and one of onions, then a

Cider Vinegar ". ..V. 2 Quarts good sprinkling of salt, then repeat thelayers and salt, continuing until all is

UTENSILS: used. On top place a weight ahd stand

Paring Knife Large Bowl over night. In the morning, drain.

Tablespoon Measuring Cup Put a tablespoonful of powdered alumTeaspoon Scales j^ sufficient cold vinegar to cover theJ*" pickles and let fhem stand until after-

noon. Drain again. Do not wastethis vinegar as it can be used for other

pickles. Put the cucumbers and onions into jars, mix all the remaining in-

gredients together, gradually adding the oil and vinegar and pour over them.Seal.

Mrs. Kirk's Card Index Cooking Re«i|)es.Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.

Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice GitcheU Kirk,


Recipe 6. CHILI SAUCE.Materials. Measure.

Ripe Tomatoes .... 8 Quarts

ST.*^..."°."f!:^^!!'! %Sp directions.Celery Seed 8 TablespoonfulsBrown Sugar 1 Cup Peel the tomatoes, cut them in

MaT'.^"!!'!!!.::: 1^ êSpoS!"'' halves and remove all the seeds pos-

White Pepper 1 Tablespoonful sible; chop fine. Chop fine the onion

YTncga^^*?. ^T.".. 1 Quart and peppers. Mix all the ingredients

Large Onions 3 wfII together and put in a porcelain

UTENSILS: lined kettle and simmer slowly for S^^

Paring Knife Wooden Spoon hours, then put into the bottles, corkColander Wide Mouthed __ j „„_iFood Chopper Bottles ^^°^ ^^*''

Porcelain Lined Sealing WaxKettle Corks

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman, & Erbe Mfg. .Co., Roehester, K. Y.


Recipe 7. PEPPER RELISH.Materials. Measure. DIRECTIONS.

Red Sweet Peppers. 6

pws .7." 6 Chop all the ingredients, using theOnions •••

^medium sized cutter. Put into the

Sugar ..^....f?^ ... 1 Cup bowl, pour boiling water over all andSalt 2 Tablespoonfuls squeeze dry. Have the vinegar hotVinegar .1 Quart

-4.1. xt. j li. • ...1.with the sugar and salt in the preserv-UTENSILS:

ing kettle. Mix all well together, letFood Chopper Large Bowl "

, .,, , . . '

Preserving Kettle Fruit Jars come to a boil, cool and seal in jars.

Mrs. Kirk's Card Index Cooking Recipes.Published by Yawman & Erbe Mfg. Co., Rochester, N, Y.


Recipe 8. GENUINE LONGFELLOW PICKLES.

Green'^Tomaioes ... 1 Pe^'cr""

DIRECTIONS.Onions 1 Dozen

sJ^?.^^!'!'.''.".""; 2 Cups Wash and slice the tomatoes,

Ground Cloves 1 Tablespoonful onions and peppers into a large bowl

clSoW-;::::::::iTtSooSM and sprinkle with salt, stand over

Allspice 1 Tablespoonful night ; the next morning drain, and put

SSle!"^ :::::: i Tlwesôonful into a preserving kettle with the spices

Cider Vinegar and cover with good vinegar ; cook^'*

U-TENSILsf ""*'' tender. Put away in jars, being

Vegetable Knife Measuring Cup careful not to break the slices of to-

Tablespoon ^ ,Preserving Kettle matoes.

Large Mixing Bowl Glass jarsMrs. Kirk's Card Index Cooking Recipes.

Published by Yawman & Erbe Mfg. Co., Rochester, N. Y.Supplemental Set No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kirk.

THE PEOPLE'S HQME RECIPESFOR EVERYDAY USE.

"Simple diet is best for many dishes bring many diseases.'*

The recipes in this department have been gathered from many parts of

the world and have all been carefully corrected and arranged with the viewof making them the favorite recipes for every-day use in the home. Thoughthe work is complete and coyers every subject, yet special attention hasbeen given to the simple and inexpensive dishes. This department will befound thoroughly practical and entirely different from all other cook books.The aim has been to give. full and complete directions with each subject, notonly that the experienced cook may use it as a guide, but also that the youngand inexperienced housewife can make a practical use of the book.

BREAD MAKING.(Including Recipes and Directions for Making White Bread, Whole WheatBread, Oatmeal Bread, Brown Bread, Graham Bread, Corn Bread, CurrantBread, Cornish Bread, Salt Rising Bread, Gingerbread, Etc. Also Recipesfor Making all Kinds of Yeast and Baking Powder.)

" Give us this day our daily bread."

" In bread making, as in baseball, there is nothing like a good batter in thehour of knead."

As "bread is the staff of life," it is important that every housewife bewell skilled in the art of making good bread. Spongy sweet bread, light

crisp rolls or flaky biscuits make the plainest meal appetizing while the mostluxurious dinner is a failure without them. Indeed the health and comfortof the family is often determined by the quality of the home made loaves andit is an old saying that the way to a man's heart is through his stomach.Then why should not every young woman learn this art? There is nogreater accomplishment. In bread making tl^ree things are important—goodflour, good yeast and good care.

FLOUR.There is no accurate rule by which the grade of flour can be determined

by examination and it is well to stick by some tried brand: which has beenused with success. A brand which is liked by one will be a failure in the

105

106 TPIE PEOPLE'S' HOME RECIPE BOOK.

hands of another. Good flour has a cream-white tint and one should never

buy that which has a blue-white tinge. Poor flour often has a dingy appear-

ance as though mixed with ashes, is not adhesive, and may be blown about

easily. Good flour will adhere *o the hand when pressed and will show the

imprint of the lines of the skin." Flour should always be thoroughly sifted.

A single speck of mold will often spoil the brefid. Flour should be bought in

small quantities, kept dry, cool, and beyond the reach of rats', mice and insects.

The small moth does much damage. Remember that all kinds of flour andmeal, except buckwheat and graham, need sifting. It is well to nave a pai.'

with a tight-fitting cover in whicji to keep flour after sifting until it is needed

YEAST.After flour, the yeast is the most essential element in bread. Most people

prefer yeast bread but there are some who prefer " sa.lt-rising " bread. Manyof the dry hop yeasts are good if available. Many use bakers' yeast and buyjust what they need each baking. There are two advantages in using potato

yeast:—bread made from it will not dry out so quickly and there is not the

danger that too much will spoil the flavor of the bread.

THE SPONGE.Sponge is made from warm water or milk, yeast and flour. Some add

,

mashed potatoes. A pint of water or milk should be used for each quart of

sifted flour. The milk or water (wetting) should be at blood^ heat. If milkis used it should be new and first scalded to prevent souring, then cooled to

blood heat. The bread will be coarse if the "wetting" is too hot. Whenwater is used, the addition of a tablespoonful of either butter or lard will

make the bread more tender. Bread made from water will keep longer andhas more of the sweet taste of the wheat than that made from milk but is notso tender and nutritious. When mixed with milk it requires more flour andmore kneading. In the summer the sponge should not be set before eight or

nine o'clock in the evening. The sponge may be made with cold water in hotweather. In winter the batter should be mixed with water or milk at bloodheat. Test it with the finger and make it as warm as can be borne; stir

in the flour which will cool it enough for the yeast; cover it closely withseveral layers of blanket (it is best to have it in a large jar or crock) and place

in a warm and even temperature. For four ordinary sized loaves, three pints

of wetting and a teacup of yeast will generally make enough sponge. Inmaking sponge, the yeast should always be added la,st and the sponge shouldnot be hot enough to scald. The temperature for rising should be eightyor ninety degrees. A more uniform heat can be maintained in a crock orstone jar than in tin, hence sponge should never be set in tin.

MIXING AND KNEADING.Early the next morning measure and sift the flour and if the weather is

cold both the flour and the sponge should be warmed. A large tin dish panwith a tight fitting cover is excellent for mixing dough. It should be scaldedeach time it is used. Put the flour into it and for four loaves add two^ level

teaspoonfuls of salt. Mix well but be careful not to get the dough too stiff,

then turn out on the bread board ; knead without stopping until the doughsticks. to neither the hands nor the board. This will require from forty-five

BREAD MAKING. 107

minutes to an hour. All flour to be used should be put in at the first moldingand it should be kneaded the longest at this time. Use just as little flour asnecessary to prevent sticking and remember that any pause in the kneadingwill injure the bread. There are different ways of kneading and no precise

directions can be given. Experience is the best guide. When through withthe kneading, form the dough into a large loaf and again place it in the breadpan which has been sprinkled with flour. Either sprinkle the loaf with flour

or grease it over with salted butter or lard, cover it closely and set in a warmplace for from one to two hours, or until it rises to twice its originalnsize ; thenknead down in the pan, but bread should be kneaded but little at the secondmolding. Form into loaves and put each into a well greased baking pan,grease the tops of the loaves with salted butter or lard and set to rise. Theloaves should be molded perfectly smooth with no lumps or flour adhering to

the sides. The loaves should rise in the pans for from fifteen minutes to anhour, much depending upon the temperature. Before it is entirely throughrising or when it has risen enough to seam or crack it should be placed in theoven. Bread should ferment but twice as the third fermentation spoils it.

This may be remedied by adding a teaspoonful of soda for each four quarts of

flour but the bread will not be so good nor so healthful. Salt should alwaysbe added to bread and biscuit but never salt sponge. A small quantity ofwhite sugar improves bread dough, providing the yeast is doubtful. Breadshould be mixed as soft as it can be handled but if "new process" flour

made from spring wheat is used the dough must be much harder than whenwinter wheat is used. Try to get the loaves into the pans for the last rising

rather soft. Pans with high sides are the best for they keep the bread fromspreading apart or running over the sides.

To have good baking powder biscuit the dough must be kept so soft thatyou can just get it into the pan. They must be baked quickly in a very hotoven. Never roll the dough thinner than an inch.

BAKING.A moderate, uniform heat is very necessary in baking bread. If the heat

is too great a hard crust is quickly formed before the bread has expandedsufficiently and it will be heavy. If the bare hand and arm can be held in theoven not longer than enough to count twenty moderately, it is hot enough.Or, it may be tested by placing a small quantity of flour in the center of theoven on an old piece of crockery ; if it browns in one minute the heat is right.

To tell when the bread is done break the loaves apart and press gentlywith the finger ; if elastic, it is done, but if clammy, it needs to be returned to

the oven. Or the loaves may be tested with a broom splint. If nothing ad-heres when it is withdrawn the bread is done. It generally takes from forty-

five minutes to an hour for the baking. As soon as removed from the oventhe loaves should be taken from the pans and the entire outside greased withmelted butter. They should then be tilted on edge to allow a free circulation

of air, though some have success by wrapping the bread with cloth as soon asit is taken from the oven. Do not place warm bread next to wood or it will

have a bad taste. Lay ^ cloth upon the table and put the bread on that. Pansshould be greased very lightly for bread. If the bread is baked too hard wrapit in a wet towel and cover with another dry towel..

Remember that yeast must never be us«d if sour; the temperature where


the bread is set to rise must not be hot enough to scald ; and the temperature

of the oven must be moderate and uniform.

Heat the bread knife and 'you will prevent crumbling in cutting warmbread.

RECIPES FOR MAKING YEAST.1. Starter Yeast—În the evening boil enough potatoes to make one pint

when mashed very fine. Save iôtato water and add enough more water to

make 3 pints, then add 1 tablespoonful salt and ^ cup sugar and 1 cake com-pressed yeast, put in the potatoes and stir well, cover and let rise over night.

In the morning save 1 pint for next baking or make fresh each time, as desired

;

mix stiflfer with flour than with other yeast.

2. Potato Yeast.—In the morning, boil and mash three potatoes. Add ^cup of sugar and % cup of flour and ^ tablespoonful of salt; stir well to-

gether. Pour over this mixture % pint of boiling water and stir it ; then add

y% pint of cold water and stir that ; then y^ cup of yeast and keep it in a warmplace. When it is risen well and rounds up to the top of the dish stir it

down. Do so several times during the day. Then it may be strained andput into a jar or jug, and kept in a cool place. The bread made with this

may be made with milk.

3. Beer Yeast.—For 1 gallon of yeast, take 12 medium-size potatoes,

pare and boil them until done. With the water off these, scald 3 heapingtablespoonfuls of flour, 3 tablespoonfuls of sugar, and 3 scant tablespoonfuls

of salt. Mix the potatoes, mashed, with this, then fill gallon with cold water.

When cold enough, add 1 cake of magic yeast. Let stand in cool place. TakeI pint of mixture for 1 loaf of bread.

4. Hop Yeast.—^Take 1 quart of hops, boiled and strained, 1 cup of sugar,

% cup of salt, % cup of lard, 2 large tablespoonfuls of ginger, 4 potatoes

boiled and mashed and enough yeast to raise it. Let stand over night, thcPmix enough flour and corn meal to make crumbly.

BAKING POWDERS.1. Baking Powder.^Four ounces tartaric acid, 5 ounces bulk soda, 1

pint flour ; sift all together four times.

3. Baking Powder.—A scant pint of flour, % pound of soda and 1 poundof best cream of tartar. Sift together eight times through a flour sieve. Fill

tin boxes and cover tightly.

The lady sending this recipe says she has used it for years and that it

never fails. It is pure and the money you save will be a surprise to you.3. Baking Powder.—Six ounces cream of tartar, 2% ounce bi-carbonate

of soda, 43^ ounces of flour. It is claimed this is the recipe from which is

made one of the most popular brands of baking powder on the market.

. BREAD RECIPES.1. Bread.—Cook potatoes enough to make one cup when mashed; use

the water the potatoes were boiled in and add enough lukewarm water to

make three pints; add one tablespoonful of salt and one tablespoonful ofsugar, one-half cup of liquid yeast and thicken quite stiff with flour. Letsponge rise all night in warm place; in the morning add flour enough to makestiff. Put in a warm place until light. Knead into loaves, using some lardon the molding board but no flour. Let rise and bake.

BREAD MAKING. 109

2. Whole Wheat Bread.—In the evening boil enough potatoes to makeone pint when mashed fine. Save three pints potato water and add to it thepotatoes, one-half 1:up sugar and one tablespoonful of salt; add one cake com-pressed yeast, stir well and let rise over night. In the morning add enoughwarm water to make required number of loaves; add a little more salt anda little lard. Stiffen with whole wheat flour and add about two quarts whiteflour, work down twice, then mould into loaves, let rise and bake one hour.

3. Entire Wheat Bread.—Sift some salt and" three teaspoonfuls bakingpowder with three cups entire wheat flour, then add two cups milk and a scant

one-quarter cup of molasses.

4. Salt Rising Bread.—In the evening take three tablespoonfuls of corn-

meal, one-half spoonful of sugar, one-half spoonful of salt, one-half of a

raw potato scraped fine, and scald with enough water to make quite a thin

mush ; set in a warm place until morning ; then take a pint of flour, one-half

teaspoonful of salt, and enough lukewarm water to make a thick batter ; then

add the mush made the night before, and stir briskly for a minute or two.Set in warm place ; when light, stir down and let rise a second time. Whenrisen, put four or five quarts of flour in a bread bowl, make a hole in the

center, and pour in three pints of warm wateri Then add your rising ; knead,and when , light mix in loaves. When risen to top of pan,- bake. This will

make three loaves.

5. Oatmeal Bread.—Scald one cup of rolled oats with one pint of waterand let stand until lukewarm ; add to this a little salt, pne-half cup of Orleansmolasses and one-half cake of compressed yeast, which has been previously

dissolved in one teacup of lukewarm water. Add enough white flour to makea stiff dough and knead thoroughly. Let stand over night and the first thing

in the morning cut and slash with a knife until the dough is freed from air

;

when risen again, form into two loaves, place in baking pan and let rise until

the size is about double, and then bake.

6. Spinster's Bread.—Two eggs, one quart of flour, two tablespoonfuls

of shortening, one teaspoonful of salt, one teacupful of yeast sponge, one cupof sweet milk. Mix into a soft dough, let rise ; mould into loaves, let rise -

until light, then bake.'

7. " Hotel Berry " Brown Bread.—Ûse one and one-half pints of butter-

milk, one-half pint of molasses, two teaspoonfuls of soda, one tablespoonful of

lard and enough Graham flour to make a batter that will just" drop from a

spoon. Put in a very hot pan and bake in a hot oven.

Those who have stopped at the Hotel Berry at Athens, Ohio, have eaten

this delicious brown bread. We are exceedingly fortunate in .securing this

recipe.

8. Boston Brown Bread.—^Two cups of Graham flour, 3 cups of white

flour, 1 cup of corn meal, 1 tablespoonful of butter, 2 eggs, 1 cup of molasses,

1 box of raisins, 1 large spoonful of sugar, 2i/4 cups of buttermilk, 2 teaspoon-

fuls of soda. This recipe comes from the Mercer Sanitarium.

9. Old Fashioned Brown Bread.—Put 1 pint of yellow corn meal in a

mixing bowl and scald it with just enough boiling water to moisten it. Let

this stand about 10 minutes, ' then add enough cold water to make a soft

batter. When lukewarm add % cup molasses, % cup liquid yeast, 1 tea-

spoonful soda, % teaspoonful salt and 1 pint warm flour. Stir well and let

rise over night. Next morning stir it down again and put into well greased

tins to rise. Bake in a moderate oven 2 hours.

no THE PEOPLE'S HOME RECIPE BOOK.

10. Steamed Brown Bread.—One cup of corn meal, 1 cup of flour, 2

cups of graham flour, 2 eggs, 1 cup of molasses, 1 teaspoonful of soda. Weithis mixture with sweet milk to make a thin batter, steam 3 Iiours.

11. Graham Bread.—One cup of potato yeast sponge, 3 (iron) table-

spoonfuls of molasses, 1 tablespoonful of butter, 1 teaspoonful of salt, iVz

cups of graham flour, li/^ cups of white flour. Stir well together at night;

let stand until morning, or until light and then put in a pan and let rise

again ; then bake 45 minutes.13. Raised Graham Bread.—To 3 pints of right bread sponge add ^^

cup melted butter or lard, 2 tablespoonfuls sugar and enough graham flour

to make a thick batter. Put into small greased tins, let rise and bake slowly.

This is enough for three loaves.

13. Steamed Graham Bread.—^To 2 cups of buttermilk add 2 large table-

spoonfuls sugar, 1 teaspoonful soda, 3 cups flour and a pinch of salt; ^teamiy2 hours and bake until light brown. If wished, a little less graham flour

may be used and a little white flour added.14. Corn Bread.—One tablespoonful of sugar, 1 egg, 1 teaspoonful of

salt, 1 tablespoonful of melted butter or lard, 2 cups of buttermilk, 1 level

teaspoonful of soda dissolved in a little of the milk ; ^ cup of flour. Thickenwith meal and bake in a greased pan.

15. Katahdin Corn Bread.—One and one-half cups of sweet milk, 1 or 2

eggs, 3 scant ûps of flour, I14 cups of cornmeal (granulated) ; 1 large spoon-ful of granulated sugar, 3 heaping teaspoonfuls of baking powder, 1^ tea-

spoonfuls of salt, 4 tablespoonfuls of melted butter. Beat egg well, stir in the

milk; sift flour, baking powder, meal, salt and sugar together, and stir

slowly in egg and milk ; add melted butter and beat well. Bake % hour in

hot oven.16. Fried Bread.—Cut dry bread into small pieces and moisten with a

little hot water. Take 4 eggs for about 3 pints of bread. Beat eggs and stir

in bread. Fry in butter or lard. Very nice when eaten with syrup.

17. Currant Bi'cad.—Take bread dough when ready for pans, For eachloaf wanted take % box of currants, 1 cup of sugar and lard the size of anegg. Use more flour if needed to make stiff. Mix into loaves and let rise

until light. Bake in a slow oven from 1 to 1^ hours.

18. Cornish Bread.—One cup of sugar and 1 tablespoonful of lard;pour

a cup of boiling water over a pinch of saffron and when a little cool strain andpour into the bread sponge ; wash % cup of currants and add to the mixture

;

make as other bread. This is for four loaves.

19. Gingerbread.—One cup molasses, 1 cup butter or 1/^ cup each of

butter and lard, 1 cup sour milk, 1 good teaspoonful of soda or a little more,1 teaspoonful ginger, 1 egg, flour enough to make a nice batter; bake in aquick oven.

30. Soft Gingerbread.—One cup of sour milk to 3 cups of sugar, 1 cupmolasses, 2 teaspoonfuls of cinnamon, 1 teaspoonful of ginger, 1 teaspoonful of

baking soda, 1 tablespoonful of vinegar, 2 tablespoonfuls of lard, pinch of salt,

2 cups of flour; mix molasses, sugar and milk; sift flour and spices together;dissolve soda in vinegar; stir the lard in boiling hot at the last.

21. Eggless Gingerbread.—One-half cup of brown sugar, l^/^ cups ofmolasses, Yz cup sweet milk, l^ cup butter, one teaspoonful soda, 1 teaspoon-ful allspice, '% teaspoonful of ginger, 3 cups of flour.

LIGHT BREADS, ETC. ill

LIGHT BREADS.(Including Rolls, Biscuits, Sandwiches, Cookies, Fritters, Doughnuts, Gems,

Muffins, Waffles, Corn Cake, Buns, Dumplings, Crullers, Jumbles, Toasts,

Crackers, Rusks, Scotch Scones, Griddle Cakes, Etc.)

"O, weary mothers mixing dough.Don't you wish that food would grow?Your lips would smile I know to see

A cookie bush or a pancake tree."

ROLLS.1. Rolls.—Scald 1 pint of sweet milk and stir into it a lump of butter

the size of an egg, and % cup of sugar; when cool stir into this two quartsof flour, a small cup of good yeast and 1 teaspoonful of salt, and set to rise

over nig^t or until it is very light; then knead and let rise again; cut therolls % inch thick ; shape round ; spread over each a little melted butter anddouble over so the roll is a half circle. Place close in the pan ; let rise againvery light and bake.

2. Parker House Rolls.—Scald 1 pint of milk and when lukewarm putin % cup of butter or lard, ^cup of sugar, and l^/^ teaspoonfuls of salt.

When cool, thicken as bread sponge and put in % of a cake of yeast. Letrise over night ; then mix but do not make it as thick as bread dough ; let rise

again ; then knead and roll in sheets ; cut with biscuit cutter ; butter the sur-

face and fold; let rise and bake.

3. Astor House Rolls.—Ône pint of sweet milk boiled, and while still

warm put in a lump of butter the size of an egg, a little salt, two tablespoon-fuls of sugar and i/^ cake of compressed yeast; when light mold 15 minutes,let rise again, roll out and cut in round cakes; spread each half with butterand fold over on the other half; put into pans and when light bake in a quickoven.

4. Cinnamon Roll.—^Take a small loaf of light bread dough, 1 table-spoonful of lard, sweeten, roll thin, spread with butter, sprinkle with sugarand cinnamon, and roll up in loaf; when light, glaze with beaten egg. Bakein a moderate oven.

5. French Rolls.—Rub 2 ounces of butter and the well-beaten whites ofthree eggs into one pound of flour ; add a tablespoonful of good yeast, a little

salt and enough milk to make a stifif dough ; cover and set in a warm placetill light; cut into rolls and dip the edges into melted butter to keep themfrom sticking. Bake in a quick oven.

'"' BISCUITS.

" Keen appetites and quick digestion wait on you and yours."

1. Soda Biscuit.—Sift a level teaspoonful of soda and V^ teaspoonful of

salt with 1 quart of flour and rub into it a piece of lard about the, size of asmall egg and then add a pint of sour milk. Bake in a quick oven.

2'. Breakfast Biscuit.—Take 1 pint of sweet milk, i^ cup melted lard orbutter, a little salt, 1 tablespoonful baking powder and flour ertbugh for astiflf batter. Drop from the spoon into greased tin and bake in a hot oven.

lia THE PEOPLE'S HOME RECIPE BOOK.

3. Southern Beaten Biscuit.—One quart of flour, a pinch ,of soda the

size of a pea, % cup of sweet milk, ^ cup of ice water, 1 tea(Spoonful of salt,

2 heaping tablespoonfuls of lard ; mix to a stiff dough and beat until it blisters

and pops. The success depends upon the length of time it is beaten.

4. Baking Powder Biscuit.—One quart of flour, 1 teaspoonfulof salt and

two teaspoonfuls of baking powder sifted together, 1 tablespoonful of lard,

thoroughly rubbed into the flour. Mix as soft as can be handled, with sweetmilk. Roll into sheets % of an inch thick ; cut with small biscuit cutter andbake in hot oven about 15 minutes.

, SANDWICHES." Bad dinners go hand in hand with total depravity, while a properly fed man is

already half saved."

1. Ham Sandwiches.—Put 2 small pickles and 1 pound of cold boiled

ham through a meat cutter; add a dash of pepper, a tablespoonful of mixedmustard and 2 tablespoonfuls of melted butter; mix thoroughly, spread onthin slices of buttered bread, lay over top slices and cut into squares or fancyshapes.

2. Chicken Sandwiches.—Take the meat of one well cooked and sea-

soned chicken and chop it very fine. Melt 2 tablespoonfuls of butter in afrying pan or skillet and when it begins to bubble add 2 tablespoonfuls of flour,

stir and eook—not brown ; then add 2 cups of sweet milk. After stirring until

smooth and hot, add the chicken and % tablespoonful of curry powder and2 dashes of paprika (quantity depending on size of chicken). After all is

well warmed, set aside to cool, then spread thick on a slice of buttered bread

;

over this sprinkle a teaspoonful of finely chopped nuts, then lay on topanother slice of bread.

3. Apple and Celery Sandwiches.—Chop very fine % dozen of the smallinside staHcs of celery and 2 large tart apples and sprinkle lightly with salt

and then spread between thinly cut slices of buttered bread.

4. Club Sandwiches.—Cut three thin slices of bread and then toast andbutter them

;place a lettuce leaf on the lower slice, on top of this a piece of

boneless cooked chicken, well seasoned; then another slice of buttered toast;

on top of that another lettuce leaf, topped with thin slices of hot breakfast

bacon, and on this the third slice of toast; on top of this last slice of breadlay strips of pickle cut lengthwise"; the bread and bacon should both be hot.

5. Nut Sandwiches.—Take some chopped, roasted and salted peanuts;mix with mayonnaise, to spread easily; or, very finely chopped English wal-nuts may be used instead of the peanuts. Spread on buttered whole ^heatbread.

6. Sweet Sandwiches.—Blanch and chop very fine 1 lb. of almonds andadd 1 tablespoonful of orange flower water or rose water, the beaten whiteof an egg, 1 tablespoonful of sugar. Mix and spread on buttered bread.

7. Salmon Sandwiches.—Chop fine a bit of salmon and sliced cucum-ber pickle, pour a little melted butter over it, dust with paprika and salt andspread on buttered bread.

8. Nut and Cheese Sandwich.—Take equal parts of English walnuts(pounded to a meal) and grated cheese and moisten with thick cream. Sea-son to taste and spread on bread.

9. French Sandwiches,—Mash 2 hard boiled eggs very fine to a paste;

LIGHT BREADS, ETC. 113

add 1 Neufchatel cheese and mash together;-then add a dash of cayennepepper, a tablespoonful of onion juice and 3 Spanish peppers.

10. Pimentos.—Make the following mayonnaise dressing: 1 egg, well

beaten ; add sugar and salt to taste, a lump of butter, 1 tablespoonful of flour

and some vinegar; boil until it thickens; then beat and when cold add alittle sweet cream. Cut the pimentos in small bits, add mayonnaise and mix^11 together and spread on buttered bread. Cut in any form desired.

11. Egg Sandwiches.—Grate hard boiled eggs upon two slices of but-

tered bread, sprinkle with pepper and salt and put the two slices ci breadtogether.

COOKIES.Now good digestion wait on appetite, and health on both.

—

Shakespeme.

1. Crisp Chocolate Cookies.—Two cups of sugar, 1 cup of butter, 1 egg;

1 cup of sour cream, 1 teaspoonful of soda ; mix with flour in soft dough ; addeither cocoa or chocolate, according to taste. Roll thin and bake in mod-erate oven.

2. Fruit Cookies.-^Beat three eggs, light ; add 1^^ cups of sugar, 1 cupof butter, 1 cup of molasses, 1 cup of sweet milk, 2 teaspoonfuls of soda, 1

teaspoonful each of ginger, cloves and cinnamon, 1 cup of seeded raisins andflour enough to make a stiff dough.

3. Crumb Cakes.—Take three-fourths pint of lard, a pinch of salt, 1

pint of sugar, a little cinnamon, 3 pints of cake crumbs, 1 pint of Orleansmolasses, 1 pint of cold water, 1 teaspoonful of soda and enough flour to roll.

4. Taylor Cakes.—One cup of sugar, 1 cup of molasses, 1 cup of sour

cream, 1 teaspoonful of soda, butter the size of an egg, 3 eggs, spices to

taste, 4 cups of flour ; drop on pan with spoon ; sprinkle with sugar and bake.'

5. Ginger Drop Cakes.—^Take one cup each of molasses, sugar, short-

ening and sour milk; 3 eggs; 1 teaspoonful each of soda, ginger, cinnamonand cloves; flour enough to make a stiff batter. Bake in gem pans.

6. Mother's Caraway Cookies.—^Two cups of sugar, 1 cup of butter, 4tablespoonfuls of milk, 1 egg, 1 teaspoon very full of soda dissolved in 2

spoonfuls of milk. Add a handful of caraway seed. Knead hard as possible

;

roll thin and bake. Good without the caraway and will keep a month if the

children will consent.

7. Oatmeal Cookies.—One cup of shortening, lard and butter; 3 eggs;

lYs cups of sugar; 1 teaspoonful of soda dissolved in a little water, just

enough to dissolve the soda; 1 teaspoonful of cinnamon; 6 tablespoonfuls of

sweet milk ; 1 cup of seeded raisins, chopped ; 3 cups of oatmeal, or rolled oats

;

1 cup of flour, or enough to make a soft dough.

8. Scotch Cookies.—Beat 1 cup of butter with 2 cups of sugar; add Vzcup of milk in which has been dissolved 1 teaspoonful of soda ; beat, 2 eggs-whites and yolks—separately ; mix 2 teaspoonfuls of 'cream of tartar with V2lb. of flour, 1 teaspoonful of powdered cinnamon ; mix together, adding moreflour from time to time; roll andf,bake quickly.

9. Nut Cookies.—Six tablespoonfuls of melted butter, 8 tablespoonfuls

of sugar, 4 tablespoonfuls of milk, 2 eggs, 2 teaspoonfuls of baking powder,and flour to thicken. Stir the butter into the sugar ; beat eggs light, and addthem to butter and sugar; stir well; then add milk. Sift the powder with a

2—8

rJ


little of the flour and then add a good glass of nut meats ; add enough flour to

roll well.

10. Hermits.—Take one and one-half cups of brown sugar, 1 cup of

butter, 1 cup of chopped raisins, 1 cup of chopped nuts, 1 teaspoonful of cinna-

mon and 1 teaspoonful of soda dissolved in % cup of hot water. Then flour

enough to mix like fruit cake. Drop in buttered pans and bake in moderateoven.

11. Molasses Cookies.—One cup of molasses, 1 teaspoonful of soda

beaten in 3 cups of sugar, 1 cup of butter, % cup of sour cream, 3 well beaten

eggs, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, Yz teaspoonful of

salt, and flour to make soft dough ; bake in a quick oven.

12. Drop Ginger Cakes.—Take one cup of sugar, 3 cups of flour, 1 cupof molasses, 1 cup of boiling water, % cup of butter, 2 eggs, ly^ teaspoonfuls

of soda, 1 teaspoonful of ginger, % teaspoonful of cinnamon, and a little

grated nutmeg.13. Ginger Snaps^—'One cup each of sugar, molasses and butter, boiled

together; when cool add 1 egg, 1 teaspoonful each of finger, cinnamon andsoda ; flour to make a soft dough ; roll very thin and bake in a quick oven.

14. Ginger Cookies.-—(Without eggs or butter.) " One-half pint of warmwater, 1 pint of molasses, 1 cup of lard, 1 scant tablespoonful of soda, 1 table~

spoonful of ginger, % teaspoonful of baking powder, 1 cup of sugar; put one-half of the sugar in cookies and use rest to sprinkle on top before baking.

15. Boston Cookies.—Cream ope cup of butter with 1% cups of sugar,

add 3 eggs, dissolve 1 teaspoonful of soda in 1^^ tablespoonfuls of hot waterand add, to the mixture; then to 3^/4 cups of flour add 1 teaspoonful of cinna-

mon, 1/^ teaspoonful salt; add part of floUr to mixture, then 1 cup of choppedwalnuts, % cup of raisins and % cup of currants; then add rest of flour; dropfrom a spoon on greased pan and bake in a moderate oven. "

16. Lemon Drops.—One cup granulated sugar, 2 ounces or 1 table-

spoonful butter, Yz cup sweet milk, 2 cups flour, 2 eggs, a pinch of salt;

flavor with lemon and drop on buttered pan.17. liocks.—One cup of butter, 2 cups of brown sugar, 1 teaspoonful

of baking soda, % cup of hot water, 3 eggs beaten together, 1% cups of raisins

or currants, lYs cups of English walnuts, 3 cups of flour, 1 teaspoonful ofcinnamon ; drop on pan? and bake in quick oven,

18. Peanut Cookies.—One-half cup of lard, 2 cupfuls of brown sugar, 1

cup of milk, 2 eggs, 2 teaspoonfuls of baking powder, 1 cup of ground peanuts,flour enough to make a good cake batter ; roll thin ; cut into cookies ; bakein quick oven.

19. Cream Cookies.—^Two eggs, 1 cup sour cream, 1 cup butter, 3 cupssugar, 2 level teaspoonfuls soda.

20. Lemon Cookies,

—

Tvro and one-half cups sugar, 1 cup lard, 1 tea-spoonful salt, 1 pint milk, 5 cents worth oil of lenion, 3 cents worth bakers'ammonia dissolved in the milk. Deliciou§.

21. Cornstarch Cookies.—Two teacups sugar, 1 teacup Gutter, 1 teacupsour cream, 1 teacup cornstarch, 2 eggs, 1 teaspoonful soda, flour sufficient

to thicken ; drop from spoon on greased tins and bake.22. Cookies.—^Two eggs, 1 tup sour cream, 1 cup butter, 2 cups sugar,

2 teaspoonfuls soda, and sufficient flour to roll out.23. Oatmeal Macaroons.—Take 2^/2 cups oatmeal, 1 cup brown sugar, 1

teaspoonful baking powder, 1 even teaspoonful butter, 1 teaspoonful vanilla.

UgMt BkfeAiDS, Etc lii

2 eggs, beaten separately, putting in the well beaten whites last. Invert aheated granite baking pan and with a fork drop the mixture on the bottomabout the size of a walnut and allow room to spread. Bake quickly in hotoven.

34. Mince Crisp Cookies.—One cup butter, 2 cups sugar, 3 well-beaten

eggs, large spoonful of milk, 2 teaspoonfuls of baking powder, enough flour

to make quite stiff dough ; flavor with lemon or nutmeg. Brush tops withmilk and sugar.

25, Coofiies (Mother B's).—^Two eggs, 2 cups granulated sugar, %cup butter, pinch of salt; mix; 1 teaspoonful soda in Yz cup sour milk; addflour to make a batter just thick enough to roll rather thin.

FRITTERS.1. Potato Fritters.—One pint of boiled and mashed potato, % cup ol

not milk, 3 tablespoon fuls of butter, 3 spoonfuls of sugar, 2 eggs, 1 teaspoon-ful of salt, a little nutmeg. Add the milk, butter, sugar and seasoning to the

mashed potato, and then add the eggs well beaten; stir until very smoothand light, spread about ^ inch deep on a buttered dish and set away to

cool; when cold, cut into squares, dip in beaten egg, and then in breadcrumbs, and fry brown in boiling fat ; serve immediately.

2. Corn Fritters.—One pint of cooked sweet corn, cut from cob> orcanned corn may be used, % cup sweet milk, 1 well beaten egg, 1 teaspoon-

ful of salt, 1 teaspoonful of sugar, 1 small cup of flour, 1 teaspoonful of bakingpowder. Drop in hot lard or butter, and fry a nice brown.

3. Fried Cream Fritters.—One-half cup sugar, 1 quart sweet milk^ 1 cupflour; take 1% pints of milk and put on stove with sugar; wet the flour with,the

remainder of milk, and cook until quite thick. Pour into jelly pans that

have been dipped in cold water, let stand until cold, then cut in 2-inch squares,

dip in egg, then in crackei: crumbs, and fry in hot lard as for dpughnuts, a

light brown. Serve hot with maple syrup.

4. Oyster Fritters.—Take as many oystei-s as you want fritters, andwipe them dry> Make a batter as follows : one egg, well beaten ; add to it

one cup of milk, % teaspoonful of salt, 1 pint pf flour, and 1 heaping teaspoon-

ful of baking powder. Dip oysters one by one in the batter and when the

fat is smoking hot, drop them in and fry brown. Serve hot.

5. Rice Cakes.—One large cup of boiling rice, 3 eggs beaten separately,

1 level tablespoonful sugar, a little salt ; beat thoroughly, and drop from aspoon into a well buttered hot skillet.

6. Com Fritters or Mock Oysters.—Grate the corn from Yz dozen ears

of sweet corn or cut it from the cobs and run through a vegetable chopper ; add

3 tablespoonfuls of sweet milk or cream, 1 teaspoonful salt, I egg, 1 teacup

flour. Drop in hot lard and brown both feides. Make the size of an oyster.

Make a plenty for they will all be eaten.

DOUGHNUTS." The true essentials of a feast are only fun and feed."—0. W. Holmes.

1. Doughnuts.

—

" One cup oi sugar, one cup of milk,

Two eggs beaten fine as silk,

Salt and nutmeg (lemon will do).

Of baking powder teaspoons tw<>,

iU THE PEOPLE'S HOME RECIPE BOOK,

Lightly stir the flour in,

Roll on pie board not too thin

;

Cut in diamonds, twist or rings.

Drop with care the doughy things

Into fat that briskly swells

Evenly the spongy cells

;

Watch with care the time 'for turning,

Fry them brown just short of burning;Roll in sugar, serve when cool.

Price a quarter for this rule."—Hazel A. Marquis.

2. Improved Fat for Frying Doughnuts, Croquettes, Etc.—Fry out care-

fully 3% lbs. of beef suet, add 1 lb. of fresh lard. After using, strain and putin small bucket and cover; may be used a number of times.

3. Raised Doughnuts.—Scald 1 pint of milk and pour over Yz cup of

lard and 1 cup of sugar. Add 1 cup of yeast and flour to make a stiff batter

and let rise over night. In the morning add 1 egg and work in flour thesame as mixing bread. Let the dough rise, cut out doughnuts, rise againand fry.

4. Snow Balls.—^Two eggs, 1 cup sugar, 4 tablespoonfuls milk, 1 tea-

spoonful cream of tartar, % teaspoonful soda, flour enough t'o roll into balls

;

fry in hot lard, dip in white of egg, and roll in fine white sugar.

5. Fried Cakes.—One egg, 1 cup sugar, 2 cups sour milk, 1^ teaspoon-fuls lard, 2 teaspoonfuls soda.

6. Doughnuts (Fine).—Two eggs, 1 cup sugar, 1 cup sour milk, goodpinch of nutmeg, level teaspoonful soda in milk, butter almost as large aswalnut, pinch of salt, flour to roll Yz inch thick.

,

GEMS.1. Graham Gems.—One cup of sweet milk, 2 tablespoonfuls of melted

butter, 1 tgg, 3 teaspoonfuls baking powder, a little salt and 3^ cups of

graham flour. Bake slowly in gem pans.2. Com Gems.—One cup of corn meal, 2 cups of flour, 1 cup of sweet

milk,^ cup of sugar, % cup of butter, ? eggs, 4 teaspoonfuls baking powder,a pinch of salt. Bake in a quick oven.

3. Wheat Gems.—Three cups flour, 3 tablespoonfuls sugar, 3 teaspoon-fuls baking powder ; stir well ; add 1 well-beaten egg, 4 tablespoonfuls meltedlard, iy2 cups of swiet milk or water.

MUFFINS.1. Muffins.—Two eggs, a pinch of salt, ,2 tablespoonfuls melted butter,

2 teaspoonfuls baking powder, 1 cup milk, enough flour to make a stiff dough

;

drop in muffin tins ; bake in quick oven.2. Com Muffins.—One-half cup of butter or lard, 2 eggs, % cup of sugar,

1 cup of sweet milk, 3 cups of sifted flour, 1 cup of corn meal, 4 teaspoonfulsof baking powder, Yz teaspoonful of salt ; beat thoroiighly and bake quickly.

WAFFLES.1. Waffles.—Three eggs beaten separately, 1 quart of buttermilk, piece

of butter the size of a walnut, pinch of salt, 1 teaspoonful of baking soda,flour to thicken. Mix buttermilk, salt, melted butter and yolks; then add

LIGHT BREADS, ETC. 117

soda which has been moistened with a little of the buttermilk ; then add flour,and lastly the beaten whites. Bake in waffle irons.

CORN DODGERS—CORN PONE—CORN CAKE.1. Corn Dodgers.—Place 2 cups of corn n'.eal in a bowl and pour over it

enough boiling water to scald and moisten it. Stir it while pouring thewater on; while hot add 1 tablespoonful of shortening; when cold add 1beaten egg, 2 tablespoonfuls of milk and 1 teaspoonful of salt. Bake in gempans or on the griddle.

2. Com Cake.—^Two eggs beaten light ; add 1 cup sugar, ^4 cup butter

;

beat light; add 1 cup milk;,sift together 2 cups cornmeal, 1 cup flour, 3 tea-spoonfuls of baking powder and a small teaspoonful of salt; add to mixtureand bake in a moderate oven.

3. Com Pone.—^Two eggs, ^ cup of shortening, 1^4 cups of sugar, 1

cup of corn meal, 2 teaspoonfuls baking powder and milk to make light cakebatter. Bake in slow oven.

BUNS.1. Currant Buns.—Beat 1 egg into a cup and fill with sweet milk ; mix

with it % cup of yeast, 1 cup of sugar, 14 cup of butter, enough flour to

make a soft dough. Let rise until very li|;ht ; then mold currants into bUns

;

let rise a second time in pan; before bakmg glaze with a little molasses orsugar and milk.

2. Buns That Boys Like.—To about as much light bread dough as for

a loaf of bread, at the stage that it is light and ready for the pans, add %cup of lard or butter, ^/^ cup of sugar, 1 egg, % pint of warm water. Mixall to a smooth paste; thicken with flour; let rise; form into small biscuits;

let rise and bake. This brings them just right for the evening meal; if

wanted for midday dinner, use 1 quart of sponge in place of the dough.

DUMPLINGS.1. Drop Dumplings.—One small cup of sweet milk or water, 1 egg, 1

teaspoonful of baking powder, flour enough to make drop batter. Very goodfor meat stews of any kind.

2.' Always Light Dumplings.—^To'each cup of sifted flour, sift in 1 heap-

ing teaspoonful of baking powder ; salt to taste Lwet with cold water and droponto meat and bones ; cover the kettle and qook 20 minutes.

3. Chicken Dumplings.—One cup sweet milk, 1 egg well beaten, 1 pint

sifted flour, .% teaspoonful of salt, 1 tablespoonful of baking powder; stir all

well together and drop the batter, a spoonful at a time, into chicken or beef

broth just checked from boiling. Let boil 15 minutes. These dumplingsare very nice,

CRULLERS.1. Crullers.—Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of milk,

or leave out one of milk and substitute 1 of wine. Strain it into % pint of

flour and 4 tablespoonfuls of melted butter or lard. Beat 4 eggs with 6

heaping tablespoonfuls of sugar ; work them into the rest of the ingredients

;

add flour to make stiff enough to roll out, then cut and fry in hot lard ; flavor

with grated nutmeg.


JUMBLES. t

1. Jumbles.—One cup of butter, 2 cups of sugar, % cup of sour cream,

3 eggs, 1 teaspoonful of salt and a little nutmeg; flour to make soft dough.'

Bake quickly.

2. Favorite Jumbles.—One cup of butter, 2 cups of sugar, 1 cup of

sweet milk, 4 cups of flour, 3 eggs and 3 teaspoonfuls of baking powder. Mixthoroughly and drop on buttered tins with a large spoon ; sprinkle with sugarbefore baking.

TOASTS.1. American Toast.—To 1 egg thoroughly beaten, add,a littFe salt and

1 cup of sweet milk. Slice light bread arid dip into the mixture, allowingeach slice to absorb some of the milk; then brown on a hot buttered griddle.

Serve very hot.

2. Good Toast.—Spread thin slices of light bread with butter, then coverwith sugar; grate a little nutmeg and put a tablespoonful of cream on eachslice; brown in the oven; serve hot.

3. Dry Beef Toast.—One-half cup chopped beef picked in fragments and1 heaping tablespoonful butter; put in saucepan and when hot add 3 cupssweet milk; let it boil, then put in 3 well beaten eggs and pepper to taste.

Toast thin slices of bread, dip them in hot salted water, arrange on a platter

and pour over them the beef gravy. Horseradish may be served with this,

or apple jelly, or currant jam.

CRACKERS.1. Graham Crackers.—Two teaspoonfuls of baking powder, % cup

brown sugar,% cup of shortening, 1 quart of graham flour, salt to taste. Wetwith milk ; roll into thin cakes, using white flour for rolling out.

RUSKS.1. Children's Rusks.—Make soft sponge of 1 pint of milk, % cake of

compressed yeast dissolved in lukewarm water, and sifted flour. Let rise

over night. In the morning add % cup of melted butter, 1 teaspoonful of soda,

1 egg and a little salt. Flavor with cinnamon. Sift in flour enough to make afirm dough. Mold into rolls, place in pans, let rise again arid bake in a quickoven. When done, dampen the tips slightly and sift on some powdered sugar.

SCOTCH SCONES AND APPLE KOKER.1. Scotch Scones.—Sift together 1 quart of flour, % teaspoonful of salt,

1 teaspoonful of sugar and 2 heaping teaspoonfuls of baking powder; rub in

1 large tablespoonful of butter,- cold ; add 2 beaten eggs and nearly i^ pint of

sweet milk; mix into smooth dough; knead quickly and roll out to % of aninch in thickness; cut out with knife into squares about the size of sodacrackers; fold each cornerwise, to form triangles; place in pan and brushover with egg and milk ; bake 10 minutes in hot oven.

2. Apple Koker.—Ta 1 beaten egg add 1 cup of sweet milk and onetablespoonful melted butter; thicken with 3 heaping cups flour with 2 tea-

spoonfuls baking powder; spread on pans; put quartered apples thick overthe top and sprinkle with sugar, cinnamon or nutmeg. Put on a few smallbits of butter and bake. Serve warm with cream.

CAKE MAKING. 119

GRIDDLE CAKES.1. Griddle Cakes.—One quart of sour milk, a pinch of salt, 1 egg, 1

teaspoonful soda and flour to make of right thickness.

2. Corn Meal Griddle Cakes.—^Take one pint of either sour milk or but-

termilk, one pint of corn meal, one egg, one teaspoonful salt, one teaspoonfulsoda. Bake on a griddle.

3. Graham Griddle Cakes.—Half a pint of corn meal, half a pint of flour,

one pint of Graham flour, one heaping teaspoonful sugar, half a teaspoonfulsalt, one egg, one pint buttermilk, one teaspoonful soda.

4. Buckwheat Cak(es.—One quart of lukewarm water, 3 tablespoonfulsof flour, 3 tablespoonfuls of corn meal, 1 heaping teaspoonful of salt, % cakeof yeast or ^^ cup of liquid yeast, and buckwheat to make a batter thin

enough to pour. Let rise over night; in the morning stir well and add 3

tablespoonfuls of molasses and % teaspoonful of soda dissolved in hot water;bake on hot griddle. Save enough batter to raise another mixing instead

of using new batter.

5. Egg Pancakes.—^Two cups of flour, 1 teaspoonful of sugar, l^ tea-

spoonful of baking powder, 2 eggs well beaten, enough milk to make a thin

batter. Bake on a hot griddle.

6; Potato Cakes.—^Two cups of cold mashed potatoes, ^ cup of flour, %cup of~milk, 3 eggs, 2 teaspponfuls of baking powder, salt and pepper totaste ; stir the beaten yolks and milk into the potato, then the flour and bakingpowder sifted together; beat thoroughly, and lastly fold in the well beatenwhites ; bake on a well buttered griddle.

CAKE MAKING.(Including Recipes and Directions for Making All Kinds of Cakes, Frostings,

Icings and Fillings.)

Aye, to the leavening, but here's yet in the word hereafter the kneading, the makingof the cake, the heating of the oven, and the baking. Nay, ydu must stay the cooling,

too, or you may chance to burn your mouth.

—

Shakespeare.

GENERAL DIRECTIONS.Only the best oi materials should be used for cake. The pans for baking

should be perfectly clean and free from odor and should not be used for anyother purpose.

The butter should not be oily but just soft enough to cream well withsugar. In making white cake do not use colored butter for the coloring matter

will not disappear like the natural color does. If there is too much" salt in

the butter it should be freshened by working it in cool water. Use only the

very best.

The sugar should generally be either powdered sugar or " coffee A."

If granulated sugar is used it should be very fine. Use pulverized sugar for

deltcate cakes; coffee-crushed, powdered and sifted for rich cakes; the best

brown sugars far dark cakes; granulated and " Toffee A*" for fruit cakes andjelly cakes.


The eggs should be fresh and cold to beat well. In summer cool themon ice or in cold water. Many of our best cooks think they get better results

by whipping with a fork or wire spoon than with a beater. Always beat the

eggs in an earthen vessel and never in tin; a pinch of salt added makes themcome to a froth quicker. The whites and yolks should be beaten separately.

Most cooks grease the cake pans with fresh lard. If butter is used it

should not be too salty or the cake will stick. Coyer the bottoms of the

pans with white or manilla paper. As soon as taken from the oven set thepan upon a cloth wrung out of water for two or three minutes and the cakewill not stick when being taken from the pan.

Always cream the butter and sugar first, then add the yolks of eggs, milk,

and lastljr the flour and whites of eggs.In mixing cake, do not stir, but beat it thoroughly, unless otherwise di-

rected, bringing the batter up from the bottom of the dish with every stroke.

Use a long handled wooden spoon. An iron spoon turns the mixture black.

Never beat a cake in tin but use earthen or stone ware.Remember that sour milk and soda go together ; and sweet milk and

baking powder go together ; and that baking powder combinjes the properties

of soda and cream of tartar and is always used alone.

To one quart of flour use 2% teaspoonfuls of baking powder.To one quart of flour use 1 teaspoonful of soda and 3 teaspoonfuls of

cream of tartar.

When molasses is used the cake should always be baked in a moderateOven for the molasses makes it burn easily.

In cake making do not try to economize too much' in materials as a cakeis often spoiled by some petty economy.

It is a bad thing to disturb a cake or even open the oven door for the first

ten minutes while baking or until the cake is " set," but if it is baking unevenlyit should be turned very gently, keeping the oven door open as short a timeas possible. Outside air affects the baking and will make the cake fall.

Test with a broom splint or knitting needle. When the cake is donenone of the mixture will adhere. ~^

If the oven bakes too fast on the bottom, place the grate under the cake ;

if too hot on the top, set a pie pan of water on the top grate.

For baking sponge or pound cake, the oven should be hot enough to turna piece of white paper a rich yellow in 5 minutes. For cookies, layer cakesor cup cakes, the paper should turn a dark brown in 5 minutes. For bakingbread, throw a little flour on the bottom of the oven and if it browns quicklywithout taking fire the heat is sufficient. For baking puff paste, the heatshould be greatest first and decrease later. This is to keep the paste in shape.When the oven is too hot the temperature may be reduced by placing a panof cold water in it. After a cake is in, Should the oven be found too hot sothat the cake browns almost immediately, lift a lid off the stove and coverthe cake with a buttered paper. The cake will not be as nice as if it werenot browned so quickly but this is all you can do.

Sprinkle a little flour over the top of a cake to prevent the icing fromrunning off. Pour on a small quantity of icing, spread it over the cake witha broad knife, which dip frequently in hot water to keep it from sticking.Never try to ice a cake while hot, and let layer cakes get nearly cold beforeputting together. *

^

Gingerbread should be baked with a moderate lire as it is easily burned.

CAKE MAKING. 121

Put only a little of the dough on the board at once in making cookies.

It is more easily managed in this way. Cookies must be gotten into the pansas soft as possible.

'

The fire should be fixed, the pans, greased and everything in readinessI'efore the cake is mixed if baking powder is used for it effervesces but onceand there should be no delay in baking. The cdke should rise in the ovenand not the mixing bowl.

Bread and cake pans made of sheet iron are better than those made of tiij.

CAKE RECIPES.

1. Buttermilk C:ike.—One-half cup of butter; 2 cups of brown sug^r;2 cups of buTtermilk ; 1 lb. of currants ; 1 lb. of raisins ; 1 lb. of citron. Useone cup of flour in which to dredge the raisins; two level teaspoonfuls of

soda dissolved in milk; cloves, nutmeg and cinnamon to taste and flour to

stiffen. Bake two hours.

,3. Delicate Cake.—Two cups of sugar; whites of 4 eggs ;i/^ cup butter

;

% cup Sweet milk ; 3 cups flour ; 1 teaspoonful either soda or baking powder

;

2 teaspoonfuls of cream of tartar. Flavor with lemon.3. Grandma's Cake.—Two cups of medium brown sugar, Yz cup melted

butter beaten well with 2 eggs. When thoroughly beaten add a small cupof sour milk, 1 teaspoonful of baking soda, 3 cups of sifted flour and 1 tea-

spoonful of baking powder ; 1 teaspoonful of vanilla ; bake well in moderateoven either in loaf or layers. If in layers use any filling desired.

4. Economical Cake.^—One cup of sugar, 1 egg, % cup of milk, 2 table-

spoonfuls of butter, 1 tablespoonful of baking powder, 2 cups of flour.

5. Caramel Cake.—Two eggs^ 2 cups of brown sugar, ^2 cup butter, %cup of sour cream, 1 cujp grated chocolate, % cup hot water, % teaspoonful

of soda, 2 teaspoonfuls baking powder ; mix chocolate and hot water together,

then add soda and also 2yz cups ql flour.

6. Weiddiiig Cake.—Five pounds sugar, 50 eggs, 5 lbs. flour, 5 lbs.

butter, 15 lbs. raisins, 10 lbs. currants, 3 lbs. citron, 1 pint brandy, 4 ounces

nutmeg, 4 ounces mace, 1 ounce cinnamon, ^4 ounce cloves; this will make43 or 44 pounds, is unequalled and will keep 20 years.

7. Sultana Cake.—One pound flour, % lb. butter, % lb. sugar, 8 large

eggs, 1 lb. Sultana raisins, juice and grated rind of a lemon, i/^ grated nutmeg.

Beat butter and sugar to a cream, add flour, then yolks of eggs well beaten,

next flavoring, then raisins dredged with flour, lastly the whites of eggs

beaten very stiff. Bake one hour and a half in a slow oven.

8. Taylor Cake—(A Fine Fruit Cake).—Seven eggs, 1^4 lbs. butter,

1 pint boiled cider, 7^^ cups flour, 1 lb. currants, 2 lbs. raisins, % lb. citron, %lb. orange peel, 1 teaspoonful soda, 1 teaspoonful cream of tartar, 1 teaspoon-

ful cloves, 3 nutmegs.9. Fruit Cake.—One cup molasses, 2 cups brown sugar, 1 cup butter,

^ cup milk, 4 eggs; 4 cups flour, 3 cups stoned raisins, 3 cups currants, 1 cup

chopped citron, 1 teaspooijful nutmeg, 1 teaspoonful ground cinnamon, y2

teaspoonful cloves, 1 teaspoonful of soda and 2 of cream of tartar or 3 of

baking powdenJO. Marble Cake.—^White Part.—One cup of white sugar, whites of 4

eggs, % cup of butter, % cup of sweet milk, 2 teaspoonfuls of baking pow-

der, 1 teaspoonful of lemon or vanilla and 2i/^ cups of sifted flour. Dark

Part.—One cup of brown sugar, yolks of 4 eggs, % cup of molasses, Yz cup of


butter, % cup of sour milk, 1 teaspoonful of ground cloves, 1 teaspoonful

of mace, 1 teaspoonful of cinnamon, 1 grated nutmeg, 1 teaspoonful of sodadissolved in a little milk and added after part of the flour is stirred in; V/zcups of sifted flour. Drop a spoonful of the light then the ddrk, alternately,

into a well buttered cake pan.

11. Myrna Marble Cake.—White Part.—One clip of white sugar, whitesof 4 eggs, % cup of butter, % cup of sweet milk, 2 teaspponfuls of bakingpowder, 1 teaspoonful of lemon or vanilla, 2% cups of Sifted flour. DarkPart.—One cup of brown sugar, yolks of 4 eggs, % cup of molasses, ^4 cupof butter, Yo cup of sour milk, add cloves, cinnamon or strawberry. Oneteaspoonful of soda and 1^^ cups of flOur.

12. Sponge Cake.—Three eggs beaten for 5 minutes, 1 cup of sugar, y-t

cup sweet milk, 1 teaspoonful of lemon, 2 cups flour, 2 teaspoonfuls of bakingpowder; bake sloVvly.

13. Angel Food.—One large tumbler of granulated sugar, % tumblerof powdered sugar, 1 tumbler of sifted flour, whites of 11 eggs, 1 tedsppon-ful of cream of tartar. Beat the eggs to a stiff froth; sift the sugar 4 times;sift the cream of tartar through the flour 4 times; add the stigar to the

eggs slowly, as for frosting; add flour, stirring lightly and as little as pos-

sible; flavor with almond or vanilla. Bake in a deep Unbutterfed pan for %of an hour. When done remove from oven and turn upside down, allowingthe edges of the pan to rest on some supports. When entirely cold removecarefully from the pan. Much of your success depends upon the baking andhandling. ,

14. Ice Cream Cake.—One-half cup of butter, l^^ cups of powderedsugar, 14 cup of milk, ^2 cup of cornstarch, 1% cups of flour, 2 level tea-

spoonfuls of baking powder, y^ teaspoonful vanilla, whites of 6 eggs ; beat thebutter to a cream, add gradually the sugar, then the milk alternately withthe flour to keep it from curdling. Stir in lightly the beaten whites of theeggs the last thing before putting into the pans. Bake in moderate oven for

20 minutes. This makes 2 layers.

15. Devil's Food.-—Two cups of brow;n sugar, 2 eggs, ^ cup sweet milk,

% cup butter, 2 ctips sifted flour, 1 teaspgonful of baking powder, 1 tea-

spoonful of soda, 1 cup grated chocolate, % c'up brown sugar, % cup sweetmilk. Cook to thick cream, add 1 teaspoonful of vanilla and stir into thebatter hot, Bake in 2 layers in a moderate oven.

16. Devil Cakci—One small cake Baker's chocolate, 2 cups granulatedsugar, 1 cup biitter, 1 cup buttermilk or sour niilky 3 cups sifted floUr, 1 level

teaspoonful soda dissolved in hot water, 6 eggs beaten separately. Put choco-late in bowl, set in boiling water and dissolve, add sugar and butter and beatlight ; add yolks of eggs, then milk and soda ; add flour and beaten whites of

eggs at once and beat till well mixed* Bake in layers and ice»>..

17. Jelly Roll.—One cup sugar, 4 eggs, 1 cup flour, 1 teaspooilful bakingpowder; beat well together. Bake in large shallow pan, spread with jelly

and roll while warm.18. Quick Cake.—Three eggs, 2^^ cups of flour, % cup butter, Yi cup

lard, 1 cup of milk, 1 cU'p of sugar, 4 teaspoorifuls of hzk'mg powder, 2 tea-

spoonfuls of vanilla.

19. One Egg Cake.—One tablespoonful of butter, one cup of sugar, 1

egg beaten, % cup milk, IY2 cup flour, 2 teaspoonfuls of baking powdet

CAKE MAKING. 133

20. Nut Cake.—One cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 3 cupsflour, 2 teaspoonfuls baking powder, 1 cup nut kernels.

21. Plain Walnut Cake.—^Two cups of flour, 1 teaspodnful of bakingpowder, % cup butter, 1 cup sugar, 2 eggs, 1 cup milk; beat all together andadd 1 cup chopped walnuts and 1 teaspoonful of vanilla.

22. Lemon Cake.—Two cups sugar, 1 cup butter, 7 eggs, 1% pints offlour, 1 teaspoonful baking powder, 1 teaspoonful lemon extract. Riib thebutter and sugar to a light cream; add the eggs two at a time, beating 5

minutes. After each addition add the flour sifted with the powder and theextract mixed into a medium batter. Bake 40 minutes in paper lined tin in

Aioderate oven.23. Ribbon Cake.—^Two cups sugar, l^ cup butter, 4 eggs, 1 cup milk,

3% cups flour, spices, 3 level teaspoonfuls baking powder, i/^ lb. finely choppedfigs, V2 cup raisins stoned and cut into pieces, 1 taBlespoonful of molasseSj,

Cream the butter, add gradually the sugar and well beaten egg yolks, tlien

the milk. Sift the baking powder and flour together thoroughly, then addthe egg whites beaten to a stiff froth. Bake one-half of the mixture in a

layer Cake pan. To the remainder add the fruit, molasses and spices to taste.

Bake and put the layers together with icing.

24. Gold and Silver C^ke.—One cup of white sugar, yolks of 4 eggs wellbeaten, Yz cup of butter, ^ cup of milk, 2 cups of flour, 1 tablespoonful of

baking powder. Same for the silver, except use the whites of eggs.

25. White Mountain Cake.—Three-fourths cup of butter, 2 cups sugar,

whites of 7 eggs, 1 cup cornstarch, 2 teaspoonfuls baking powder, 2 cupsflour.

Filling.-—One-half cup cold water, 2 cups sugar ; boil until it threads, thenbeat into the whites of two eggs ; flavor with vanilla.

26. Eticbory Nut Cake.—One cup of chopped nuts, % cup butter, 3 eggs,

1^2 cups sugar, 1 cup milk, 3 cups flour ; cream the sugar and butter and then

add milk, then yolks of eggs, well beaten, then .flour well sifted with heapingteaspoonful of baking powder, then nuts and whites oi eggs well beaten.

27. Lemon Jelly Cake.—Four tablespoonfuls of butter, 2 cups of coffee

sugar, 4 eggs, leaving white of one for frosting; beat whites of the eggsseparately; mix yolks with butter and sugar; add whites last after flour is

added ; 1 cup of mijk, 3% ûps of flour, 2 teaspoonfuls of baking powder mixedwith flour, 1 teaspoonful of lemon extract.

Filling.—^ne egg, 1 citp of sugar, juice and grated rind of one lemon,

1 tal?lespopnful of water, 1 teaspoonful of flour. Boil till it thickens ; whencdol,' spread between layers. '

28. Princp of Wales Cake.—White Part—One-half cup sugar, % cup

butter, Vz cup sweet milk, 2 cups flour, 1 teaspoonful vanilla, 2 teaspoonfuls

baking powder, whites of 3 eggs. Dark Part.—One-half cup butter, 1 cup

brown sugar, yolks of 3 eggs, % cup sour milk, 2 cups ffoiir, 1 tablespoonful

molasses, % teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful nut-

meg, 1 teaspoonful s©da dissolved in warm water, 1 cup raisins; bake each

portion in two layers and use white boiled icing.

Icing.—One-half cup water, l^^ cups sugar; cook until it threads, then

stir until it is smooth;89. Angel Cake<r—One and a h^Jf tumblers of pulverized sugar, whites

of 11 eggs, 1 tumbler of flour, 1 teaspoonful cream of tartar, 1 teaspoonful

vanilla; sift flour and cream of tartar three times: sift sugar once; then sift


flour and sugar together three times. Beat the eggs to a stiff froth, then verylightly add sugar and flour. Bake at once in a slow oven, 40 minutes. Turnthe pan upside down to cool. Do not grease the tin.

30. Anna's Cup Cake.—One-half cup of sweet milk, % cup of butter, 2

eggs, 1 cup of sugar, 2 cups of flour, 2 teaspoonfuls of baking powder. Canuse this for many kinds of cake, with or without fruit, with different kindsof flavoring and different kinds of filling; bake in loaf or layer, or in pattypans.

31. Chocolate Cake.—One cup of sour milk, 1 cup of molasses, % cupof butter or lard, yolks of two eggs, 3 cups of flour.

Frosting.—One square of chocolate, 1 cup of sugar, white of one egg, 1

teaspoonful of vanilla.

32. Cornstarch Loaf Cake.—^Three-fourths cup of butter, 1^4 cups ofsugar, 1 cup of sweet milk, 3 eggs, or whites of four, 3 teaspoonfuls bakingpowder, % cup of cornstarch, enough flour to make a moderately stiff batter

;

flavor to suit taste.

33. Centennial Cake.—One cup of butter, 3 cups of sugar, 1 cup sweetmilk, 4 cups flour, 3 heaping teaspoonfuls baking powder, 5 eggs; beat thewhites separately and add the last thing before baking ; flavor to suit.

34. Cocoa Cakes.—Cream Yz cup of butter; add ^ cup of cocoa, thebeaten yolks of three eggs, 1 cup sugar, 1 teaspoonful cinnamon, % cup ofwater, then the beaten whites of 3 eggs, 1^ cups of flour, and 3 teaspoonfelsof baking powder. Bake in gem pans.

35. Delicate Cocoanut Cake.—One-half cup of butter, one cup of sugar,. whites of 3 eggs, % cup of sweet milk, 2 cups of flour, 2 teaspoonfuls ofbaking powder; bake in a long pan; make boiled icing and stir in one largecup of cocoanut ; spread thickly on top of cake, sprinkling fresh grated cocoa-nut on top.

36. Crumb Cake.—Three cups of flour, 1% cups of sugar, % cup ofbutter or lard; mix sugar, flour and butter together and take out^ cup for

crumbs ; into the balance put 2 teaspoonfuls of baking powder, % cup ofmilk and 1 egg; flavor with nutmeg; make out in two loaves and sprinklecrumbs over the top and hake. Better when eaten warm.

37. Cheap Cake.—One-half cup of butter, 1 cup of sugar, % cup of sweetmilk,*3 eggs, saving out the white of one for icing; 2 teaspoonfuls of bakingpowder, and flour enough to make thick but not stiff. This can be baked in asquare loaf and cut in squares.

38. Coffee Cake.—One cup of melted butter, 3 cups of brown sugar, 1 cupof strong coffee, 4 cups of flour, 2 eggs, 1 teaspoonfulof cloves, cinnamonand nutmeg; 1 cup of raisins, boiled and seeded; 3 heaping teaspoonfuls ofbaking powder.

39. Clara FoUett's Cake.—Cream half a cup of butter ; add % cup ofcocoa, the beaten yolks of 3 eggs, 1 teaspoonful of cinnamon, 1 cup of sugat,and y^ cup of water, then the beaten whites of eggs and 1^ cups of flout

with 3 heaping teaspoonfuls of baking powder.

40. French Cake.—One cup of milk, 1% cups of sugar, 3 cups of flour,

4 tablespoonfuls of butter, 2 eggs, % teaspoonful of soda, li/^ teaspoonfuls ofcream of tartar ; flavor according to taste. Put the soda 4n the milk, and thecream of tartar in the flour. ^ >

41. Feather Cake.—Cream 1 tablespoonful of butter ; add 1 cup of sugar

CAKE MAKING. 125

then 1 egg well beaten, V/z cups of flour, % cup of sweet milk ; beat well

;

add 2 level teaspoonfuls of baking powder. Bake 20 minutes.43, Gospel Cake.—^Three and one-half cups of flour, (1st Kings 4-22) ; 1

cup of butter (Judges 5-25) ; 3 cups of sugar (Jeremiah 6-20) ; 2 cups ofraisins (1st Sam. 30-12) ; 1 cup of water (Genesis 24-17) ; 1 cup of almonds(Genesis 43-11) ; 6 eggs (Isaiah 10-14) ; 1 tablespoonful of honey (Exodus 15-

21) ; a pinch of salt (Leviticus 2-13) ; 3 eggs Tyolks) ; 1 pint of milk ; spices,

2 tablespoonfuls. Follow Solomon's advice for making good boys and youwill have a good cake. (Prov. 12-14.)

43. Silver Cake.—One cup of milk, whites of 6 eggs, 2 cyps of sugar, %cup of butter, 4 cups of flour, % teaspoonful salt, 2 teaspoonfuls baking pow-der, 1 teaspoonful almond extract; cream the sugar and butter; then add al-

ten!&tely the milk and flour, having sifted the flour, baking powder and salt

well together ; then add extract and the well beaten whites of eggs ; beat well

and bake in loaf pan in moderate oven.44. Lady Cake.—One-half cup of butter, 1^ cups of sugar, % cup of

sweet milk, 2 cups of flour, 2 teaspoonfuls of baking powder, whites of four

eggs whipped to a stiff froth. Flavor with almond, peach or rose water.

45. A Cheap Fruit Cake.—One cup of sour milk, 1 cup of sugar, 21^cups of flour, 1 cup of raisins, 1 teaspoonful of cinnamon, allspice or cloves,

1 egg. butter the size of an egg ; good. If desired, add half teaspoonful soda.

46. Black Fruit Cake.—One pound of brown sugar^ 1 pound of butter,

10 eggs, 2 pounds of raisins, 3 pounds of currants, 2 tablespoonfuls of cinna-

mon, 1 tablespoonful of ginger, 1 teaspoonful of cloves, 1 nutmeg, 3 tea-

spoonfuls of baking powder, y^ cup of cold Water, % teacup of molasses, %pound of citron, flour enough to make it the consistency of pound cake. Rubthe butter and sugar together; beat the eggs> then mix; add the molasses,

then the flour and fruit. This will make 2 large loaves. Bake IVz hourswith a slow fire; bake in pans with stems.

4:7. Farmer's Fruit Cake.—^Twp cups of dried apples, soaked over night,

chop in the morning and cook well in 3 cups of jnolasses, either maple or

Orleans; after the apples are done let them get cold; flour same as for

other fruit cake. Make following batter : One cup of butter, 1 cup of sugar,

3 eggs, 1 cup of sour milk, 1 teaspoonful each of cinnamon and cloves, 1

tablespoonful of soda in milk and 5 cups of flour. Can add 1 cup of raisins^

if you choose, with the apples. Bake in moderate oven.

48. White Fruit Cake.—^Two cups of sugar, 1 cup of butter, 1 cup ofsweet milk, % c"P of flour, 3 teaspoonfuls of baking powder, whites of 5

eggs, % lb. sliced citron, 2 cups cocoanut, meats from 1 quart hickory nuts,

or use almonds.49. Minnehaha Cake.—One-half cup of butter, lYz cups of sugar, 1 cup

of sweet milk, 3 eggs, 2 teaspoonfuls of baking powder, 3 cups of flour.

50. Morangtarta.—One pound of granulated sugar, whites of ten eggs,

well beaten ; one pound of almonds, grated and well dried by allowing themto stand over night ; mix the sugar and almonds together and Seat slowly

into the whites of eggs. Put in a buttered pan sprinkled with a few bread

crumbs and bake slowly for an hour. To be eaten with fruit and whippedcream. (Very Fine.)

51. One Egg Cake.—Ône egg, 1% cups of sugar, ^ cup of butter, 1 cUpof sweet milk, 2% cups of flour, 3V^ teaspoonfuls of baking powder.

53. Queen Cake.—Two cups of flour, 1 cup of sugar, 1 cup of milk, 3

126 THE PEOPLE'S HOME RECIPE ÔOK.

eggs, 1 large tablespoonful of butter, 2 teaspoonfuls of baking powder; flavor

to taste ; beat the butter, sugar and eggs together ; then add the milk andflour, mixed with the powder. Bake in shallow pans in quick oven.

53. Sunshine Cake.—Beat the yolks of 5 eggs thick with a cup of granu-

lated sugar; a pinch of salt and % cup of flour, which has been sifted with

% teaspoonful of cream of tartar ; add to it carefully the whites of 7 eggs,

whipped very stiff; flavor with lemon or orange.54. Tea Cake.—One tablespoonful melted butter, 1 egg, 1 cup sugar, 1

teaspoonful baking powder, % cup milk, 2 cups flour.

55. Velvet Cake.—One-half cup of butter, IVz cups pulverized sugar,

whites of 4 eggg, 1 cup of sweet milk, 2 cups of flour, Yz cup of cornstarch, 1

large teaspoonful of baking powder, vanilla.

56. White Loaf Cake.—Two cups of sugar, 1 cup of butter, 1 ct^ of

sweet milk, 3 cups of flour measured before sifting, 3 rounding teaspoon-

fuls of baking powder, whites of 9 eggs ; measure with a pint cup ; flavor to

taste ; ice with 2 cups of sugar and the whites of 3 eggs ; add nearly a cup of

boiling water to sugar, and cook until it will break in water, then pour it

slowly with left hand over well beaten whites, while beating hard with the

right hand.57. White Cake.—One-half cup of butter, 1% cups of sugar, % cup ol

milk, 2 teaspoonfuls baking powdet, 2 cups of flour and the whites of 4 eggs,

well beaten and ^dded last ; flavor to taste.

58. Washington Cake.—One and three-fourths cups of flour, 1 cup of

sugar, % cup of butter, 1 egg, % cup of sweet milk, 2 teaspoonfuls bakingpowder, 1 teaspoonful of lemon extract. Bake in three round tins; whendone, put a layer of apple sauce between and on top of the cake. Jelly or

jam may be substituted, and the cake served with whipped cream or sauce.

59. Cream Cake.-^ne cup of sugar; 2 eggs, w«ll beaten in a cup, fill

up with sweet cream ; 8 cups of flour ; 2 teaspoonfuls of baking powder. Bakein 2 layers.

Filling.—One and one-fourth cups of sugar, % cup of milk, pinch of salt,

4 teaspoonfuls of cocoa, butter size of walnut, vanilla to flavor ; cook soft andbeat while cooling and spread on cake.

60. Custard Cake.—One teacupful of sugar, 3 eggs, 3 teaspoonfuls meltedbutter, Ys teacup of sweet milk, 1 teacup of sifted flour, 1^^ teaspoonfuls ofbaking powder ; sift the baking powder in the flour ; beat the whites and yolksseparately ; add the butter, melted just enough to measure well.

Custard.—One pint of milk, 2 eggs, 2 tablespoonfuls of flour, 1 tablespoon-ful' of cornstarch.

61. Chocolate Caramel Cake.—One and one-half cups of granulatedsugar, y2 cup of butter, 1 cup of milk, 3 cups of sifted flour, 3 teaspoonfuls

of baking powder, beaten whites of 4 eggs. Bake in layers.

Filling.—^Whites of 4 eggs beaten to a stiff froth, 11/4 lbs. of confec-tioner's or, XXXX sugar added gradually. Flavor with 1 teaspoonful of

vanilla. Spread on layers and allow to stand until cold. Melt 3 squares of

Baker's chocolate in a small dish over the teakettle and spread very lightly

over the hardened white icing. Cdcoanut may be used instead of chocolate, if

preferred, but must be put on before the white icing hardens.63. Fig Cake.—Two cups of sugar, 1 cup of butter, 31^ cups of flour,

% cup of sweet milk, whites of H eggs, 8 teaspoonfuls of baking powder. Bakein layers.

CAKE MAKING. 137

Filling.—One pound of 6gs, chopped fine and put in a stew pan on stove

;

pour over it a teacup of sugar. Cook all jtogether until soft and smooth. Letcool and spread between layers.

63. Cream Puffs.—*One cup of boiling water poured on ^ cup of butter

;

1 cup of flour, stirred into the boiling water; boil 2 minutes, let cool, thenadd 3 eggF ?mbeaten and beat well ; bake % hour, slowly at first. The puffs

will fall if no'i baked enough. Bake on buttered tins until a golden brown.Ciistard.—One cup of milk, Vz cup of sugar, 1 egg, 3 teaspoonfuls of flour.

Cut a hole in the side of puff and fill with custard.

64. Breakfast Cake.—One cup of sugar, 2 cups of flour, % cup bf butter

;

rub well with hands and set aside Yz cup of the mixture ; in the remainder putone egg, 1 cup of sweet milk, and 2 teaspoonfuls of baking powder in enoughflour to make a stiff batter. Put in shallow pan and sprinkle the Yz cup of

crumbs over the top. Bake in a moderate x)ven.

65. Apple Cake.—Make a thick batter of 2 cups of flour, % teaspoonfulof soda, 1 teaspoonful of cream of tartar, % cup of butter, 1 egg, 1 scantcup of milk. Put it in a long shallow pan and press lightly into the top wedgesof peeled, quartered and cored apples ; 4 apples will be all that are needed for

the cake. Sprinkle 2 tablespoonfuls of sugar over the top and bake brown.Serve with cream or soft sauce.

66. Pork Cake.—One pound fat pork, 1 lb. seeded raisins, 1 lb. seededdates, 1 lb. currants, 1 lb. figs, 1 teaspoonful cinnamon, 1 teaspoonful gfroundcloves, 2 cups molasses, 1 cup sugar, 1 teaspoonful soda, 8 cups flour, 1 pint

of hot water poured over the flour and let cool. Mix all together and bake.

67. Roll Jelly Cake.—One cup sugar, 1 cup flour, 3 eggs, 3 tablespoon-

fuls sweet milk, i/^ teaspoonful soda, 1 teaspoonful cream of tartar. Bake andwhen done spread with jelly, roll up and wrap a napkin around it.

68. Chocolate Loaf Cake.—^Two cups brown sugar, ^ cup butter,

creamed, 2 eggs, 1 tablespoonful vanilla, Ys cake Baker's chocolate, Yz cupbuttermilk, % teaspoonful soda in the buttermilk and when foaming add Yzcup boiling water and pour quickly over the grated chocolate"; 3 cups sifted

flour, 2 teaspoonfuls baking powder.69. Spice Cake.—One cup of sugar, 1 cup of molasses, Yz cup of butter

and lard mixed, 1 cup of sour milk, 2 eggs, 3 cups flour, 1 teaspoonful each of

cloves and cinnamon, 2 teaspoonfuls of soda. Bake in 4 layers.

70. Johnny Cake.

—

" Two cups Indian, one cup wheat.One cup sour milk, one cup sweet,

One cup good eggs that you can eat,

_ One-half cup molasses, too,

One-hal£ cup sugar add thereto.

Salt and soda, each a spoon.

Mix up quickly and bake it soon."

71. Maple Cake.—One cup molasses, 1 cup dark maple sugar, 1 cup but-

termilk, S large tablespoonfuls shortening, 1 tablespoonful ginger, 2 small tea-

spoonfuls soda, flour to make not too stiff.

72. Dolly Varden Cake.—One cup sugar, 1 cup of milk, 1 tablespoonful

butter, 2 cups flour, 3 teaspoonfuls baking powder. Bake iii two layers,

leaving enough in the dish for one of them, to which add Yz cup currants and1 teaspoonful each of ground cinnamon, allspice and cloves. Put the layers

together with frosting flavored with lemon.73. Good Almond Cake,—One cup coffee "A" sugar, Yz cup butter

128 THE PEOPLE'S HOME REaPE BOOK.

(small part lard), % cup milk or water, whites of 3 eggs, 1^ cups flour, iVg

teaspoonfuls baking powder; bake in 3 layers.

74. Layer or Loaf Cake.—One cup granulated sugar, scant % cup butter,

2 eggs, saving white of one for frosting, % cup mi'k, 1% cups flour, 2 tea-

spoonfuls baking powder and flavoring. This cake is a standby for all

occasions and will keep moist for several days. Cocoa may be added for solid

chocolate cake.

75. Spice Cake.—One cup sugar, % cup butter, 2 eggs, % cup molasses,

1 cup sour milk, 2^^ cups flour, 1 teaspoonful each of soda, cloves, cinnamonand a little nutmeg. If fruit is added this makes a very good fruit cake.

76. Cheap Fruit Cake.—One cup sugar, i^ cup butter, 1 cup sour milk,

1 teaspoonful each cinnamon, cloves, nutmeg and soda, 2 cups flour, 1

cup raisins.

77. Lightning Clouse.—Sift together in a bowl, 1 cup sugar, 1 cupflour, 1 teaspoonful baking powder. Fill a cup % full melted butter, break

2 eggs into this, fill cup with milk, add to dry mtasure, mix thoroughly andbake in two layers. Filling of whipped cream. This is a very good quick

cake.

78. Surprise Cake.—Take one egg, 1 cup of sugar, 1 cup of butter;

beat all together; then take a cup of sweet milk with two teaspoonfuls

of cream of tartar and 1 teaspoonful of soda dissolved in it; then mix all

together and thicken with flour. If desired, a little less soda and cream of

tartar may be used. You will be surprised to see what a nice cake this makes.79. Plain Cake.—One cup sweet milk, 1 cup sugar, ^ cup molasses,

% cup butter, 3 cups flour, 1 cup raisins, 2 teaspoonfuls cream of tartar,

1 teaspoonful of soda, salt, cloves, cinnamon and nutmeg; add milk andsoda just before putting into oven.

80. Devil Cake.—One egg, i/^ cup sugar, ^2 cup sweet milk, l^ cupgrated, unsweetened chocolate; cook until thickened and let cool. Cream1 cup sugar with i^ cup butter; add 2 eggs beaten separately, % cup sweetmilk, 2 cups flour, % teaspoonful vanilla, i^ teaspoonful soda dissolved in

milk; mix all thoroughly and add chocolate paste; beat well; bake in layers

and white frost it.

FROSTINGS, ICINGS AND FILLINGS.

1. Chocolate Filling for Ca!ê.—Three-fourths cup of sweet milk, 1 cupof sugar, 1% cakes of sweet chocolate, 2 teaspoonfuls of lemon extract. Boil

until thick. *

2. Marshmallow Filling or Icing.—Put ^ cup of water and one cup ofgranulated sugar over the fire together and boil until it forms a soft ball

when dropped into cold water. Now pull apart % pound of marshmallows,put them into a double boiler with 2 tablespoonfuls of hot water and stir until

melted. Then pour the hot syrup gradually into the marshmallow mixture,beating all the time ; add a teaspoonful of vanilla and beat until cold.

3. Icing Without Boiling.—Butter the size of a walnut; the white of1 egg, not Ijeaten ; enough pulverized sugar to spread nicely, according tothe size of the egg. Mix all together until smooth. Put on cake when cold.

4. Caramel Icing.—One cup of brown sugar, 11/^ cups of maple sugar,% cup of butter, % cup of milk, 1 pound pecan nuts, 2 tablespoonfuls vanilla

;

boil together 10 minutes the butter, milk and sugar; add the chopped nuts

FROSTINGS, ICINGS AND FILLINGS. 129

and boil 3 minutes longer; remove from fire and add vanilla; stir until cool,

then spread on the cake.

5. Boiled Icing.—The whites of 8 eggs, 2 cups of granulated sugar,

citric acid the size of a pea, a few drops of vanilla. Barely cover the sugarwith water, and boil until it hardens in water. Pour it slowly into thebeatenwhites of eggs, beating hard all the time ; add citric acid dissolved in a fewdrops of hot water and the vanilla. Beat until cool and of proper consistencyto spread on cake.

\ 6. Icing for Cookies.—^Take 1 cup of sugar and boil until it will gethard. Pour over the well-beaten white of 1 egg; stir until cool.

7. Chocolate Cream Frosting.—White of 1 egg beaten to a stiff froth,

and an equal quantity of cold water; add confectioner's sugar until thick

enough to spread; flavor with vanilla; spread % inch thick. on cake; melt

Yz cake of Grerman sweet chocolate over hot water ; add teaspoonful of boiling

water to chocolate, beating well, and pour it over the frosting on the cake

;

it will remain soft and creamy for a week, cutting without breaking, andis delicious.

""

8. Maple Caramel Frosting.—Add 1 cup of cream to, 3 cups of brokenand rolled maple sugar. Boil until it hardens in water (it will take aboutfifty minutes) ; beat when half cool until it becomes creamy, and thenspread on cake.

9. Lemon Jelly Filling.—One-fourth pound of butter, 4 eggs, juice of

4 lemons and grated rind of two, % cup white sugar; mix all well togetherand boil 1 minute, stirring all the time; when cold spread between cakes.

10. Custard Filling.—One cup milk, yolks of 4 eggs, % cup sugar, 1

dessert spoonful of flour, % pound almonds, reserving 30 split for putting onicing on top of cake. Add the almonds chopped when the filling is cold andput between layers of cake. Ice as desired.

MEATS, POULTRY, GAME, FISH, OYSTERSAND CROQUETTES.Some hae meat and canna eat.

And some would eat that want it;

But we hae meat, and we can eat,

Sae let the Lord be thankit.

,

—Burns.

The sauce to meat is ceremony.; meeting were bare without it.

—

Macbeth.

HOW TO SELECT GOOD MEAT AND POULTRY,Beef.—Good beef is elastic so that if it be pressed with the finger no

impression will remain. Ti the meat be in poor condition the lean part will

usuallly be of a dark color and inelastic. ^

'

Mutton.—^The lean part of good mutton is of a dark, bright crimsonred ; the fat is firm and white. The lean part of bad mutton is of a brownishaolor with a bad smell; there is little fat and it is flabby and yellowish.

*-9

130 THE PEOPLE'S HOME RECIPE COQK.

Pork.—The fat part of pork should be firm and white ; the lean shouldbe of a fine grain ; and the skin cool and thin. Should the fat contain ker-

nels the pork should be avoided for the pig was diseased when killed. Porkshoujd not be kept more than a day or two before it is cooked for it will notkeep" long without salting. Great care should be exercised that pork bethoroughly cooked or there will be danger of disease.

VeaL—Veal will spoil quickly and should not be- kept more than twodays in summer nor four in winter.

Turkeys.—A young cock-turkey has smooth, black legs with shortspurs. Sometimes dealers cut and scrape the spurs of old turkeys so as to'

deceive one, hence they should be carefully examined. , The beak of an oldturkey is hard while that of a young bird is somewhat soft. The legs ofan old hen-turkey are red and rough. If the turkey is in poor conditionthe eyes will be dim and sunken and the feet dry and stiff, while if it be tn

good condition the eyes will be bright and full and the feet soft and pliable.

Fowls.—Select a fat fowl for any purpose. The skin should be trans-

parent and if the bird is young and tender the skin under the wing or leg ma^^be easily torn. A young cock will have short spurs. A fine bird will havea full fat breast and a smooth comb.

Ducks.—If the duck has been recently killed the feet and legs will besoft and pliable but if it be stale they will be dry and stiff. Freshness ofthe eyes is a good indication. An old duck will generally be thin and leanwhile a young bird is generally plump. The tame duck has rather large feet

that are of a dusky yellow while the feet of the wild duck are smaller andof a reddish color.

Geese.—^The feet and beak of an old goose will generally be red andbristly, while those of a young goose will be yellow with few bristles. Whenstale the feet and legs are dry and stiff; when fresh they are pliable and soft.

The breast of a young bird, as with all poultry in good condition, is plumpand the flesh whiter than that of old birds.

A FEW SUGGESTIONS CONCERNING THE COOKING OF MEATSAND POULTRY.

Salt meats and meats used for soup should be put to cook in cold water

;

but otherwise, fresh meat should be put on in boiling water. Cold waterextracts the juice while hot water quickly cooks the outer surface of themeat and so retains the juices. Put a piece of red pepper in the water toprevent the odor which arises from boiling meat and turn the meat fre-

quently that it may cook evenly on all sides. Carefully remove all scum asit arises. The meat should be kept boiling constantly but very gently.Allow twenty minutes for each pound of meat.

When roasting meat in the oven it should be frequently basted, thatis, the juices should be dipped and poured over it with a spoon. Keep thefire at a uniform heat.

In broiling, have the gridiron hot before putting on the meat. Turnit over as soon as it sears.

Do not salt meat until it is nearly done as salt extracts the juices. Thejuices of meat are also extracted by allowing them to remain wrapped inpaper when purchased. The meat should be immediately unwrapped.

In cooking an old fowl or a tough piece of meat, add a pinch of soda or

MEATS, POULTRY, GAME, ETC. 131

a spoonful of vinegar to the water in which they are boiled to aid in makingthem tender.

Frozen meats should be laid in cold watei to thaw out shortly beforeusing.

When roasting meat, use either tripods or clean pieces of wood to keepit out of the juices. Keep a pan of water in the oven to prevent scorching.

In warm weather mutton, veal and pork may be kept fresh for severalweeks by laying them in sour milk. The meat should be entirely coveredand the milk changed when mould appears. Wash the meat in cold waterbefore using.

Salt pork may be freshened by soaking it over night ia sweet milk andwater.

_A'nice gravy is made by adding the meat gravy to some flour and butter

which have been rubbed together and browned in the skillet.

'

The garnishes for meat are slices of lemon, parsley, sliced beets, slicedcarrots and currant jelly.

MEATS AND POULTRY.1, Baked Veal Chops or Cutlet.—Put in a roasting pan and season with

pepper and salt, dust heavily with flour and put small pieces of butter on top.

Then cover with water and bake one hour.• 2. Breaded Ham.—Cut 1 pound of ham in slices i/4 inch thick; layin hot water for 30 minutes, drain and wipe dry, dip in beaten egg, then in

rolled bread crumbs and broil.

3. Creamed Beef.—Melt a lump of butter the size of an tgg in a fryingpan, then add cold roast beef cut in thin slices or chipped dried beef and fry,

to a nice brown, then add a tablespoonful of flour and stir well ; last of all

add enough water or milk to make a nice cream ; serve with or without toast

as you like.

4. Dressing for Stuffing Meats.—Soak a loaf of baker's bread in coldwater and squeeze as dry as possible. Cut a large onion up fine and mix withthe bread and fry a light brown in butter, with plenty of salt and pepper andthen add 2 well-beaten eggs and a little sage if desired.

5. Veal Loaf.—Three pounds veal, 3 eggs, % pound ham, 1 cup crackercrumbs, ^/^ cup milk, butter size of an egg, pepper and salt, a little waterin the pan at first. Bake % of an hour or longer.

6. Beefsteak Roll.—Prepare a bread dressing such as you use for

chicken ;pound a round steak a little but not very hard ; spread the dressing

over it ; lap over the ends ; roll the steak up tightly and tie ; spread 3 spoonfulsof butter over it ; put a little water in the pan, lay steak in and bake, bastingoften. In a brisk oven it will bake in 30 minutes. Make a brown gravyand servehot, or it is nice when sliced cold.

^7. Chicken Tamales (A Mexican Dish).—Mix 1 pint each of finely

ground cooked chicken and finely ground fresh boiled ham ; cut 2 large redpeppers in halves, remove seeds, and place in sauce pan with boiling water andcook 5 minutes; remove,. chop fine and add them to the meat; season with %teaspoonful of salt and sauce from peppers. Place a sauce pan containing acupful of chicken broth over the fire. Mi3i 4 tablespoonfuls corn meal withcold water ; add it slowly to boiling broth ; add Vz teaspoonful butter ; cook andstir till thick ; season with salt to taste. Put some dried corn husks in warmwater to soak for 30 minutes, remove, cut off even sizes, spread each out on a


dish. Cover with thin layer of meal paste; put aâblespoonful of the meat in

the center lengthwise ; fold the husk around it ; twist the ends and tie. Place

in a steamer and steam for an hour and a half or cover with chicken broth andcook one hour. Any kind of meat may be used instead of chicken.

8. Braised Beef.—Cut a round steak into suitable pieces for serving,

Dip these in salt water, then m bread or cracker crumbs. Fry these pieces,

just long enough to brown nicely, in a buttered pan, Put into a bake pan ordish and put in enough .water to make the pan half full. Bake 90 minutesin a moderate oven.

9. Boiled Ham.—Changing the water once or twice, soak the hamfor 24 hours. Put on to cook in boiling water with a little sage and a cup ofvinegar. When very tender, remove the skin and black o"Utside, sprinkle thefat side with sugar and bread crumbs, and brown in the oven.

lOj Ham Pattie.—Chop fine some pieces of cold ham. One-half dozenboiled eggs, chopped and seasoned with salt and pepper; Put in a bakingdish a, layer of ham, then a layer of eggs, and then the sauce until dish is

full. Sauce:—Mix together 1 tablespoonful of flour and 1 tablespoonful ofbutter and stir this into a cup of sweet milk. Over the top layer of pattie,

pour this, sauce and "Spread with.breg.d crumbs. Bake until a nice brown.11. Tasse Ham.—Cut six hard boiled eggs in halves, crosswise; re-

move yolks; place cups thus made around edge of platter. While eggs areboiling, cook Ys cup of fine bread crumbs in % cup of milk to a smooth paste

;

add 1 cup of chopped ham, cooked; 1 egg slightly beaten, % teaspoonfulmustard; make into, balls, set one in each half egg cup. White Sauce:

—

Two tablespoonfuls each of butter and flour, 1 cup of milk and 1 teaspoon-ful of salt. Turn this into center of platter, sift yolks over it and setdish in oven until eggs are hot. Garnish with parsley. You can use mush-rooms in the white sauce if so desired.

13. Deviled Ham Rolls.—Roll thin some light rich pastry and cut intofour-inch squares ; spread upon each square a spoonful of deviled ham, leaving-about ^ inch around the edge uncovered. Moisten the edges with coldwater ; roll each sheet of ham and pastry compactly, pressing the edgestogether. Brush with white of egg and bake. This is nice with a saladcourse.

13, Stuffed Leg cf Pork,—Make deep incisions in the meat; mash fine

A few boiled potatoes ; add a chopped onion, cayenne pep'per, salt and a little

sage. Mix a piece of butter with this and fill the incisions; pull the skindown, and skewer over to keep the dressing from falling out. Roast slowly

;

when the meat is done pour the gravy into a pan, take off the fat and add alittle brown flour; as soon as it boils up once, remove from the fire; servewith cranberry sauce.

14. Veal with Oysters.—Cut 1 pound of select veal into squares aboutthe size of the oysters; fry nice and brown; when done add enough butterto make sufiScient gravy and season. Pour over this 1 quart of oysters,well cleaned and drained, with 2 tablespoonfuls of flour stirred all throughthe oysters; pepper and salt; cover and let steam until the oysters begmto curl and the gravy is thickened.

13. Curry Chicken,—^Cut up a chicken; slice an onion and fry in theskillet with a generous piece of butter; add a teaspoonful of curry powder.Put in chicken and fry Just' long enough to absorb the onion flavor-. Grate1 cocoanut and pour boiling water over it; strain through cheese cloth.


squeezing tight; add the chicken to cocoanut water; cook until meat dropsfrom bones. If water boils away add more: salt the last thing- add a little

flour and more curry powder if desired. Serve with hot boiled rice.

16. Chicken Sauteing.—Melt 2 taMespoonfuls of butter in a pan with a

small chopped onion ; do not let it brown . put into this a tender chicken cutinto small pieces ; season with pepper and salt. Let cook for 30 minutes,turning often; then dredge with flour, stir around well and add a scant pint

of stock or water—^boiling. Cover and place on the back part of the stovewhere it will simmer gently until done. Remove all grease from gravy andadd a cup of cream; cook for 3 or 3 minutes and pour over chicken.

17 Chicken Pie.—^Take a good sized chicken that is neither too fat nortoo old ; cut it up and remove all extra fat ; wash it well and cook until tender,

keeping the fat skimmed from the top of the kettle. Put the extra fat in askillet and place on ^he back of the stove where it can slowly cook until all

grease is extracted and when cold it may be used with other shorteningto make the crust for the pie The crust m.ay be made in the usual way,lining the pan with an under crustj then add the chicken and 4 sliced po-

tatoes; then the broth made into a nice gravy; put the top crust on andbake until it is a nice brown.

18. Cleveland Chicken.—Cut up a cooked chicken fine, a few potatoes

cut in squares and bread crumbs ; put on the stove 1 cup of milk, 1 tablespoon-

ful of butter, 1 tablespoonful of flour, pepper, salt and a little parsley; mixwith the other, sprinkle bread crumbs over the top and bake fifteen minutes,

19. Old Point Comfort Chicken Terrapin.—Boil a chicken until tender;

remove bones; thicken the broth with a lump of butter rubbed in flour andthen put the meat of the chicken back on the stove ; add % pound of butter,

a dozen mushrooms, a little summer savory, cayenne pepper and salt. Boil

and stir until tender; then add yolks of 3 hard boiled eggs, chopped fine;

then sweet cream and serve hot.

20. Chicken Croquettes.—Boil a cup of milk with a lump of butter as

large as an egg and a tablespoonfj;! of flour; when cool add pepper and salt,

a bit of minced onion, 1 cup^ of bread crumbs and 1 pint of finely choppedchicken ; lastly, beat 2 eggs and work in, form in balls, roll in eggs and cracker

. crumbs and fry.

21. Chicken Cutlets.—Rub together 2 tablespoonfuls of flour and 1 of

butter; add to them % pint of stock; stir constantly until boiling and then

add the yolks of 2 eggs. Take from the fire and add 1 pint of cold choppedchickeu, a tablespoonful of parsley, 1 teaspoonful of salt, a little pepper anda grating of nutmeg. Mix arid put aside to cool ; when cold form into the

shape of cutlets, dip in eggs and crSmbs and fry. Turkey can be used

the same way.23. Chicken and Macaroni.—In a baking pan arrange layers of bits of

chidfcen, macaroni and bread crumbs, the crumbs on top; season with salt,

pepper and butter. Pour over a dressing made of 2 cups of stock, % c"Pof cream and flour to thicken ; bake 45 minutes.

23. Sweetbreads and Peas.—Soak 2 pairs of sweetbreads in cold salt

water for an hour, then cook from 30 to 45 minutes. Take 1 can of French

peas cooked and seasoned as for table, add the chopped sweetbreads, put in

baking dish, cover with bread crumbs and a generous amount of butter,

bake in hot oven 10 minutes or until brown.


24. Liver Timbales.—To a pint ef cooked calf's liver, chopped fine and

salted, add a cup of bread crumbs, 2 beaten eggs, 1 cup of milk, 1 teaspdonful

of parsley, a few drops of onion juice and a tablespoonful of melted butter.

Mix thoroughly and turn into molds and cook in a pan of warm water

in a moderate oven for about 25 minutes. Serve with mushroom sauce.

25. Stuffed Tripe.—Clean and boil a large piece of fresh tripe, spread

with a highly seasoned bread dressing, roll up and tie. Put it into a baking

pan with ^ cup of butter and a cup of hot water ; cover and bake about an

hour in a moderate oven, basting frequently.

26. Nut Balls.—Any cold cooked meat may be used. To each half pint

of finely chopped meat add i/4 cup of chopped blanched almonds, 1 raw egg,

% teaspoonful salt arid a pinch of white pepper. Mould this mixture into balls

the sizê of a walnut ; place in an agate baking dish ; add l^/^ cups strained to-

matp, which has been seasoned with pepper, salt and celery salt or a little

onion juice. Place in a moderate oven for 15 minutes; reduce and thicken

by placing over the fire for a few moments. Serve this sauce poured aroundthe balls. Garnish with parsley.

27. A Ragout.—Mix y2 cup of cheese with 1 cup of chopped cold meat

;

season with pepper and salt and 1/2 *easpoonful of anchovy paste; moistenthoroughly with gravy made with milk or stock ; put in a baking dish ; coverwith a layer of bread crumbs sprinkled with bits of butter and bake about20 minutes. It may be baked and served in individual ramekin dishes or

patty shells.

.28. Pressed Tongue.—Boil a medium sized tongue four hours verygently; remove the skin as soon as it is taken out of the boiling water;then slice into a chopping bowl and chop fine. Season well with pepperand salt. Put in a little more than i/4 teaspoonful of mace, and lastly add onecup of finely chopped English walnuts. The next day it will be ready to

serve. If any other meat is used it will need to be moistened with a little

of the liquid in which the meat was boiled. '

29. Dressing for Baked Fowl.—Chop fine 6 or 8 slices of stale bread

;

season to taste with salt, pepper and sage; add 1 egg, well beaten, and2 ounces butter; mix well together and moisten with 1 cup of hot water.

30. Beef Loaf.—Grind 1% pounds of steak; add a little salt; mix into

this 1 cup of ground bread crumbs seasoned with salt, .pepper and butter

the size of an egg, rubbed in ; add a cup of sweet milk with aii egg beateninto it; mix all together like pie dough; form into a loaf; put into a butteredpie pan and roast and baste from 45 minutes to an hour.

31. Deviled Ham Loaf.—Take 2 spoonfuls of cracker or bread crumbs,

% pound of deviled ham, 2 cups of milk, using a portion to moisten the ham

;

stir in 2 eggs ; add salt to taste ; put into buttered pan and bake 1 hour in a

moderate oven. Cut in thin slices, garnish with parsley and serve cold...

32. Chop Suey.—Fry % of a pound of shredded white meat of chickenin butter until golden brown.; add a little black bean sauce and then add to

this the following ingredients, all chopped fine: % pound of celery, % poundof mushrooms, % pound of bamboo root, ^ pound onions and % pound of

water chestnuts. Fry all this together two minutes and add salt, pepperand a little water. Simmer three minutes longer and serve hot. This will

serve six persons. The Chinese ingredients can be pttrchased at any Chinesestore or restaurant. '


GAME.1, Pheasants, Partridges, Quails, Etc.—These are nice in flour and laid

in a deep dish containing y% cup-of drippings; add pepper and salt and lay

nice slices of ham or bacon over the top. When done remove the ham andmake a dressirg of y% pint of cream and a dozen chopped oysters, to beadded just before serving.

3. A Delicious Rabbit Fry.—Cut the rabbit in pieces and quickly washin cold water. Do not soak it. Have frying pan very hot; then when youhave seasoned the meat, roll it in flour and place in a pan, into which dropa tablespoonful of butter and one of lard. Cover with a pan and let the rabbit

be very well done before you turn it over to brown on the other side. Arabbit fried in this manner will smell almost as nice as it will taste.

3. Rabbit Stew.—Cut up the rabbit, cover with cold water and put overthe fire; add a teaspoonful of salt and boil until tender. Have ready hotbiscuits broken open and laid on a platter and on each place a piece of therabbit. Thicken the gravy with 3 tablespoonfuls of flour wet smoothly in a

little milk ; let it boil a minute, theri add a cup of milk or cream and stir

well. Pour this over the rabbit and biscuit and serve at once.

4. Hasenpfeffer.—After the rabbit has been in salt water for several

hours, rinse with clear water. Boil until tender in water containing anonion in which are stuck about a dozen cloves. When tender take fromliquor, roll in flour and fry brown in skillet, using equal quantities of butter

and lard; just before removing from Skillet, sprinkle over a little cinnamonand about 1 tablespoonful of vinegar (more or less to suit taste) ; cookclosely; let smother for a few minutes; remove rabbit; put flour in skillet

and brown in remaining grease; add liquor in which the rabbit was cookedto make a nice gravy ;

pour over rabbit.

FISH AND OYSTERS."Master, I mai'vel how the fishes live in the sea!""Why as men do on land; the great ones eat up the little ones."—Pericles.

"Drenched in the sea, hold, notwithstanding, their freshness."

—

Tempest,

" Fruit of the wave f O, dainty and delicious I

Food for the gods ! Ambrosia for Apicius

!

<

Worthy to thrill the soul of sea-born Venus,Or titillate the palate of Silenus

!

"

In selecting fish see that the eyes are full and not dull and sunken. Theflesh should be firm and hard to the touch and should rise at once to the pres-

sure of the finger.

The earthy or mudBy taste may be removed by soaking in salt watershortly before using. The skin may be readily removed by pouring boil-

ing water over it and letting it stand a few minutes. Lemon juice whitensfish.

Fish should be cooked the day they are bought. Fresh mackerel, espe-

cially, spoil very quickly.

In frying fish, put it into very hot lard and turn as soon as browned on one

side. When browned on both sides move the skillet to the back part of the

stove, cover and let cook slowly. Use plenty of lard but no butter.

Garnishes are parsley, sliced beets, lemon, lettuce and hard-boiled eggs.


1. Baked White Fish.—Fill the fish with a stuffing of fine bread crumbsand a little butter ; then sew up the fish, sprinkle with butter, salt and pepper.

Bake an hour and serve with tgg sauce or parsley sauce.

2. Boiled Fresh Fish.—^Tie the fish up in a cloth and plunge into salted

boiling water. Boil very slowly, allowing eight minutes to the pound. Whenabout half done add a little lemon juice or vinegar. Whe,i done, drain,

dish carefully and pour drawn butter over it.^

3. Clara Stew.—Drain off and strain the liquor from 25 clams ; cut themup and place with the strained liquor in a stew kettle. Cut into small pieces

5 or 6 potatoes and a small-onion; add these to the clams with half a cupof milk, butter the size of an egg, salt and pepper to taste. Stev/ until done

;

thicken with gravy and serve hot.

4. Baked Codfish.—Three eggs beaten separately, 1 pint of milk, 1 cupof shredded codfish; thicken milk as thick as for cream toast; put the yolksof eggs' in while milk and fish are hot ; add whites last. Bake 20 minutes.

5. Fish a la Creme.—One pint of cold cooked fish, picked in fine pieces

;

1 pint of milk, yolks of 2 eggs, 1 small piece of onion, 1 sprig of parsley,

2 tablespoonfuls of flour, 1 tablespoonful of butter. Put milk on to boil

in a double boiler; add to it the onions and parsley; rub the butter andflour together and stir into the boiling milk; cook 2 minutes; add the well-

beaten yolks of 2 eggs; take from the fire and strain; add pepper and salt

to taste. Put a layer of this same in a buttered baking dish, then a layer ot

fish, another of the same, and so on, having the last layer of the same;sprinkle the top lightly with bread crumbs and put in the oven until anice brown.

6. Baked Pickerel.—Cleanse the fish thoroughly in salt water; split

so it will lie flat in the pan ; sprinkle wi,th pepper, salt and bits of butter

;

pour into the pan enough water to keep from burning and bake about 45minutes. Make .a sauce in the proportion of a tablespoonful of flour, a table-

spoonful of butter, and half a pint of 'milk or water ; when boiled until smooth,stir in a tablespoonful of lemon Juice and serve very hot.

7. Lobster a la Newburg.—Two pounds of lobster, yolk of 1 egg, 1

tablespoonful of butter, V^ pint of cream, small wine-glass of sherry, a verylittle water. Stew lobster slowly with the butter and water for 15 minutes;stir egg, cream and part of the wine and mix with the lobster and stir 5 min-utes. Add remainder of the wine -just before serving.

8. Oyster Dressing.—Ône pint of oysters. Take the giblets of a

chicken boiled until tender; crumb up a loaf of stale bread; heat 1 cup of

milk boiling hot; pour the hot milk and water from giblets over the bread;season with salt, pepper and sage. Stir in with a spoon the oysters and 1

egg well beaten. This amount is enough to stuff one chicken.

9. Oyster Cocktails.—For one person, take four to six nice large oysters.

Sauce:—one tablespoonful of horseradish, 2 or 3 tablespoonfuls' of tomatocatsup, a pinch of salt, also of Hungarian paprika, dash of tobasco sauce,

a few drops of vinegar, also a few drops of lemon juice. Mix thoroughlyand pour over the oysters. If oysters are served on the half shell, sauce is

served in a sherbet glass, in middle of plate, surrounded by the shells.^

10. Curried Oysters.—Drain the liquor from a quart of oysters and putit in a sauce pan ; add % cup of butter, 1 tablespoonful of curry powder,3 tablespoonfuls of flour, well mixed; let boil; add oysters and a little salt;

boil up and serve.

MEATS, POULTRY, GAME, ETC. 137'

11. Oyster Omelet.—Add half a dozen eggs beaten very light to ^2 cupof cream ; season with salt and pepper and pour into a frying pan with atablespoonful of butte^; drop in a dozen large oysters cut in halves orchopped fine with parsley and fry until light brown ; double it over and serveimmediately.

12. Steamed Oysters.—Wash and drain a quart of select oysters; putthem in a pan and place in steamer over boiling water ; cover and steam till

oysters are plump with edges ruffled; place in heated dish with butter, salt

and pepper and serve.

13. Salmon Loaf.—Beat 2 eggs, add 1 cup of bread crumbs, 3 table-

spoonfuls of melted butter and the fish contained in a pound can of salmon,saving the liquor. Add pepper and salt to taste. Mix and steam in a but-tered dish 1 hour. Sauce :—One egg beaten lightly, 3 tablespoonfuls of meltedbutter and 1 tablespoonful of cornstarch,; after mixing stir in 1 cup scald-

ing milk, cook a moment and add the liquor; pour this over the fish andserve.

14. Turbot.—Boil a bass or white fish and pick it to pieces; place it in

a baking dish; pour over it a pint of milk, 3 eggs, 3 tablespoonfuls. of but-

ter, 1 tablespoonful pf flour ; season lightly ; sprinkle cracker crumbs over the

top and bake 20 minutes.

15. Pigs in Blanket.—Season large oyster with pepper; cut very thin

slices of bacon and wrap around the oyster and fasten with a toothpick; fry

until the bacon is crisp and brown. No salt will be needed as the bacon con-tains salt enough.

16. Salmon Balls.—One can of salmon free from bones and skin; 3

cold boiled potatoes, chopped fine ; 1 egg, beaten and njixed with salmon"and potato; salt and pepper; make into little cakes and. roll in corn mealor cracker crumbs ; fry in hot lard.

17. Fried Oysters.—Drain oysters, dip them in cracker meal, then in

well beaten eggs, then again in cracker meal ; then fry a nice brown in hotlard.

18. Salmon Chops.—Take the salmon from one can, remove the skin andbones and mash with a silver fork; put together 3 level teaspoonfuls each of

butter and flour, % teaspoonful of salt and a dash of cayenne ; add the fish,

a tablespoonful of lemon juice and 1 teaspoonful of chopped parsley. Whencold form into chops, dip in egg and bread crumbs, put a piece of macaroniin the end for a bone and form in shape.

19. Halibut Steak.—Wash and dry 2 halibut steaks; butter a fish pan,

lay thin slices of salt pork on it, place the steak on this, pour lemon juice

over it and dust with salt and pepper ; dip % pint of oysters in melted butter,

then in crumbs and place on fish. Put the second, steak over the oysters

and season as before, laying thin slices of pork on top. Bake 30 to 40 min-utes, basting often with jflice from the pan and lastly butter. Remove the.

pork from the top, cover with buttered crumbs, brown and serve.

20. Creamed Fish.—For 3 cups of cold fish or canned salmon fjaked fine,

make a cream sauce with a tablespoonful of butter and a tablespoonful of

flour beaten together with ^4 teaspoonful of salt and a bit of red pepper.

Pour a cup of milk on this and stir over the fire until it thickens; add the


fish with a tablespoonful of chopped parsley; pour into a buttered dish and

coyer with bread or cracker crumbs and bake a light brown.

21. Codfish Balls.—Pick apart one cup of fish and put it in a saucepan

with one pint of -raw cut up potatoes; cover with cold water and boil until

potatoes are done; drain well. Wash and stir until light; season with pepper

and a teaspoonful of butter. Stir in one egg, well beaten; shape with a

tablespoon and fry in smoking hot lard.

Z2. HoUandaise Sauce.—Beat 1/2 cup of butter until creamy, add yolks

of 4 eggs one at a time and beat until blended. Add 1/4 teaspoonful of salt,

the juice of 1 lemon and a dash of cayenne. Beat until smooth, add V3 cup of

milk or stock and cook until thickened.

23. Escalloped Oysters.—One quart of oysters, 1 quart of rolled crackers

or bread crumbs ; put' into a deep dish, putting alternate layers of oysters

and crackers and small pieces of butter ; season with pepper and salt. Whendish is full, cover with milk. Bake 30 minutes. ^

24. Frizzled Oysters.—Dry a quart of oysters on a napkin, put butter

in frying pan, when very hot put in oysters, season with pepper and salt;

serve hot.

25. Baked Shad.—Make a stuffing of bread crumbs, pepper, salt, butter

and parsley and mix this with the beaten yolks of 3 eggs and enough milk to

moisten; fill fish and sew or fasten a string around it. Pour over it a little

water and some butter and' bake as a fowl ; an hour or more is required to

bake it. Boil up the gravy in which the fish was baked, put in a teaspoonfuleach of flour, catsup and lemon juice. Pour on as a dressing. To bakesalmon, omit stuffing.

26. Broiled Oysters.—Dry the required number of large, selected oy-sters; place on a fine wife broiler, turning often; have some toast ready,butter the oysters, season with pepper and salt, place on the toast, put in

the oven for a moment to heat, and serve.

27. Baked Salmon.—One can of salmon minced fine, 1 cup of cracker-

crumbs, 1 cup milk, 1 well-beaten egg, butter the size of a walnut. Bake in aquick oven and garnish with parsley. Serve hot.

28. Salmon Croquettes.—Take 1 large can of salmon, free it from theoil and bones and shred it carefully; sprinkle over it a little lemon juice andallow it to stand a few minutes; melt 1 tablespoonful of butter in a saucepan, mix smoothly in 2 tablespoonfuls of flour, then add slowly 2 cups of

milk and season with pepper and salt ; then add to it the yolks of 2 eggs, well

beaten with a tablespoonful of cream ; add the fish and 1% cups of ireadcrumbs; cook 3 minutes, remove from fire and whencold make into cro-

quettes; roll in crumbs, then in beaten egg and again in the crumbs; fry

in deep hot fat.

29. Oyster Rarebit.—Add i/^ pound of grated cheese to 2 tablespoonfulsof melted butter. Remove the hard muscle from % pint of oysters and cookuntil they are plump ; drain and keep hot. Beat the yolks of 2 eggs until

light and add Yz cup of oyster liquor and the oysters and stir into the meltfed

cheese. Serve on squares of toasted bread.

30. Escalloped Salmon.—One can of salmon, 3 cups cracker crumbs,butter, salt and pepper. Butter a baking pan and put in a layer ofsalmon and then a layer of cracker crumbs over which sprinkle some salt.


peoper and bits of butter; add another layer of salmon and cracker cruqabsana pour over enough milk to come to the edge of the contents and bake.

CROQUETTES.

1. Cheese Croquettes.—The beaten white of 1 egg, % cup of gratedcheese, a dash of cayenne pepper and a little salt. Make into small cro-

quettes and roll in cracker crumbs and egg and fry a delicate brown.2. Rice and Beef Croquettes.—Add a little salt to % cup of rice and

cook. Chop the meat fine, take one part of rice to three parts of meat, seasonto taste ; form into rolls, roll in crumbs, then in egg, then in crumbs, and fry

in very hot lard. Add a little onion if desired.

3. Macaroni Croquettes.—Boil half a package of macaroni in salt wateruntil soft. A pint of cold boiled beef, boiled until, it shreds. Chop both to-

gether until very fine; season to taste with pepper and salt; roll into balls,

dip in flour and brown in beef suet or butter. Beef suet, smoking, gives

the croquettes a prettier brown without so much danger of burning as whenbrowned in butter. This amount will make 16 croquettes.

4. Salmon Croquettes.'Ône can of salmon' with liquor drained off,

2 cups of mashed potatoes (use while warm), 2 eggs, mustard, celery seed,

nutmeg, ground cloves and allspice ; 1 tablespoonful vinegar, 2 tablespoonfuls

catsup, a little red pepper and salt. Form into any desired shape, roll in

cracker crumbs and fry in hot lard. Try these. They are vey nice.

5. Veal Croquettes.—^Take 4 cups of cold chopped veal, pepper andsalt, and a little lemon juice. One cup of white sauce, mix and let cool.

When cool roll them in shape and then roll in sifted bread crumbs. Fryin hot fat.

6. Rice Croquettes.—To 1% cups of cold cooked rice, add 2 eggs, ^cup of flour, 1 tablespoonful of sugar and % teaspoonful of salt. Mix well,

and when cold mould and fry as other croquettes.

7. Hominy Croquettes.—To a pint of cooked hominy add 2 tablespoon-

fuls of milk ; heat and add 1 tablespoonful of butter ; pepper, salt, parsley andonion juice to taste ; then add 2 beaten eggs and cook until thick ; when cold

form into croquettes and fry as other croquettes.

8. Italian Croquettes.—Take 1 cup of finely chopped vermicelli, makea sauce of %, cup each of flour and butter and a cup of strained cpoked to-

matoes. Add 1/4 cup of chopped mushrooms, the vermicelli and season highly

with salt and paprika. Shape and fry as other croquettes.

9. Sweet Potato Croquettes.—Work 1 tablespoonful of butter, pepperand salt to taste, into 1 pint of hot mashed sweet potatoes. When cold mouldinto shape, dip in egg then in crumbs and fry.

JlO. Oyster and Veal Croquettes.—Two^cups finely chopped veal, 1 pint

raw oysters chopped fine, 2 tablespoonfuls butter, yolks of 4 eggs, 6 table-

spoonfuls powdered crackers and 2 teaspoonfuls onion juice. Soak the

crackers in the oyster liquor; soften butter and mix air ingredients. Shapeand dip in egg and cracker crumbs and fry.

11. Potato Croquettes.—To a pint of hot mashed potatoes, add 1 table-

spoonful of butter, the yolk of one egg, salt and pepper, a little onion juice

and a little parsley. Cook all together and then cool and make into balls andfry in hot lard.


SOUPS.(Including Soup Stocks, Bouillon and Broths.)

" Let onion atoms lurk within the bowl,

And, half suspected, animate the whole."—Sidney Smith.

• Always use cold water in making soups as the juices of the meat are

thus extracted, while if the meat is put into hot water the outer part is

quickly seared and the juices retained. Use a quart of water to a pound of

meat and allow a quart of soup for three or four persons. It is very necessary

that the soup be thoroughly skimmed and all grease should be removed.

Long and slow simmeringis necessary to get all the strength from the meat.

There are two kinds of soup or stock—white and brown. The white

is made from either veal or fowls while the browii is made from beef.

In making vegetable soups cook the vegetables separately and add to

the soup just before taking from the "fire. Celery seed will be found an ex-

cellent substitute for celery. The best herbs for seasoning soups are sage, mint,

tarragon, sweet marjoram, thyme, sweet basil, bay leaves, parsley, cloves,

mace, celery and onions.

Scorched flour or bufnt sugar are used to color soups. Season lightly

at first for more may be added if desired.

Never put soups or gravies in tin or copper and it is best to use a woodenspoon.

1. Asparagus Soup.—Take a can of asparagus, 1 pint of cream or milk,

1 pint of white stock, 1 tablespoonful of chopped onion, 2 tablespoonfuls of

butter, 3 tablespoonfuls of flour, 1 teaspoonful sugar and % teaspoonful pep-per. Cut off and lay aside the heads of asparagus, cut stalks into short pieces

and put them on to boil in a stew pan with the stock. Put onion and butter

in a small frying pan and cook slowly for ten minutes, then add flour; stir

until mixture is smooth and frothy, but not brown. Add this, together withthe sugar, pepper and salt, to the stock and asparagus and simmer for 15

minutes; then rub the soup through a sieve and return it to the stew pan.

Add cream and asparagus heads and after boiling up once, serve withoutdelay. In case fresh asparagus be substituted for canned, use two bunches.Cook them in the stock or water for 20 minutes. Remove the heads for

later use and proceed with the cooking the same as when canned asparagusis used.

2. Bean Soup.—Boil 1 quart of beans until soft, rub through a colandejr

to remove hulls. Return soup to the fire, season well with pepper, and , salt,

and add a few spoonfuls of cream; serve with small squares of toast. Someprefer corn bread with bean soup. If desired a small piece of bacon maybe boiled with the beans as it adds richness and flavor to the soup.

3. Potato Soup.—One quart of milk with a small onion scalded in it,

1 pint mashed potatoes, 1 heaping tablespoonful of flour and as much butter_as you like; pepper and salt to taste.

4. Tomato Soup.—Heat, then mash fine 1 pint of tomatoes; add l^

teaspoonful soda. Pour in 1 pint or more if desired. Season with salt, pepper,butter and a little sugar. Just before serving add rolled crackers.

5. Noodles for Soup.—One pint of "flour, 1 teaspoonful of baking pow •

SOUPS. 141

der, salt and as much water as 1 egg shell will hold ; roll thin, cut into narrowstrips, dry them and boil in the soup for 10 or 15 minutes.

-j6. Tomato Bisque.—One quart milk, 1 quart tomatoes, 1 tablespoonful

butter, 1 teaspoonful soda, 1 tablespoonful flour, pepper and salt. Cook andstrain the tomatoes. Place- the butter in basin, when hot rub in the flour,

then add the milk slowly. When ready jto serve add soda to tomatoes,then the thickened milk. Serve with whipped cream. A stick of celery boiled

with tomatoes improves the flavor.

7. Celery Soup.—One head celery, 1 pint of milk, 1 pint of water, 1

tablespoonful rice, 1 tablespoonful butter, 1 tablespoonful flour, 1 tablespoon-ful chopped onion, % teaspoonful pepper, ^ teaspoonful salt. Mash andscrape the celery, 4:ut into half-inch pieces, put it into a pint of boiling water(salted) and cook until very soft. Mash in the water in which it was boiled.

CocMc the onions with the milk in a double "Boiler, ten minutes, and add it

to the celery. Rub all through a strainer and put it on to boil again. Cookthe butter and flour together in a small sauce pan until smooth, but not brown,and stir into boiling soup. Add pepper and salt ; boil 5 minutes and strain

into tureen. Serve very hot.

8. Soup Stock.—Five and a half quarts of cold water, 1 shin of beef,

iy2 tablespoonfuls of salt, 1' onion with several cloves stuck in it, 1 carrot,

1 sprig of parsley, 1 stalk of celery or % teaspoonful pf celery seed, 1 turnip.

Pour water on the meat, add pepper and salt, place on the back of the stBve

to heat through slowly; in about 30 minutes put over a hot fire and whenit begins to steam, skim and cover closely ; put over a moderate fire, allowingit to simmer (not boil) for three or four hours; add vegetables, allow it to

boil one hour longer, theu take from the fire and strain ; when cold takegrease from the top and it is ready for use.

9. Bisque of Oysters.—One pint of oysters, 1 pint of milk, 1 table-

spoonful flour, 1 tablespoonful butter, yolk of one egg, pepper and salt to

taste. Drain the oysters, adding to the liquor enough cold water to make1 cup of liquid. Chop half of the oysters fine; bring the liquor to a boil,

skim, add the chopped oysters and simmer ten minutes. Scald the milk, rubthe flour and butter together until smooth, add to the milk and stir until it

thickens. Add the whole oysters to the oyster- liquor and as soon as their

edges curl, remove all from fire ; add the beaten yolk of the egg to the milk

;

take at once from the fire and mix with the oysters and their liquor. Seasonand serve at once.

10. Vegetable Soup.—Make nice stock with soup bone, 6 potatoes cut

in dice, % head cabbage, 2 onions cut fine, 2 pieces celery cut fine, l^ cuprice, 3 tomatoes or V^ can.

11. White Soup.—Boil 2 quarts of meat broth; beat 3 eggs well; 2

cups milk; 2 spoonfuls flour; pour these gradually through a sieve into the

boiling soup ; salt and pepper to taste.

13, Clam Soup.—Chop fine the required number of clams, then cook in

a little water with butter, salt and pepper ; when almost done, put in milk or

cream and in soup enough for 4 persons put 1 cup of rolled crackers. Servehot.

13. . Split Pea Soup.'—Take 2 pounds of split peas, wash and put in saucepan with 2 quarts, of water and boil for an hour ; drain off the water and add4 quarts of good strong stock, a ham bone and 1 onion and 1 carrot chopped


together. . Let all boil together slowly for 3 or 4 hours, put through a sieve,

season to taste and serve with toasted bread.

14. Tomato Soup.—Take lean of tomatoes, 3 small onions and a pint

of water ; stew for 1 hour, remove from stove and strain through a sieve ; addpepper, salt, butter size of a walnut, Small pinch of soda, 1 cup of milk ; le'

come to a boil ; crumble into this 4 soda crackers.

15. Cream of Celery Soup.—Boil 5 celery roots, if they may be had,

in salt water until tender, then put through a fine sieve; heat 1 large cupof milk and 1 quart of stock. One large tablespoonful of butter and '2 table-

spoonfuls of flour mixed to a cream, add this to the stock and celery andboil in double boiler until like cream.

16. Bouillon.—Chop 1 pound of beef (from the round) in very small

pieces, and cover with a pint of cold water; add a sprig of parsley and a

stalk of celery. Stir with a wooden spoon until the meat is almost white.

Let it stand away from the fire for 30 minutes. Place it over the fire and

,

bring quickly to the boiling point ; add 1 teaspoonful of salt and a ^little

pepper. Strain through a napkin, color with caramel and it is ready to

serve.

17. Beef Broth.—One pound of lean beef, minced; 1 quart of cold

water; 2 tablespoonfuls of rice; boil 1 hour, strain, and add salt and peppeJto teste.

EGGS.Including Various Ways of Cooking Eggs and Making Omelets.

" New laid eggs whose praiseIs sung by pullets withTheir morning lays."—Saxe.

The fresher eggs are, the better and more wholesome they will be.

Eggs over a week old may be^ fried but should not be boiled. To tell goodfrom bad eggs they should be put into water. The good ones will lay

on their side while those that turn with the large end upward are bad andshould be rejected.

When eggs are plenty and cheap they may be preserved for future useby packing in salt, being careful not to allow them to touch. It seemsto be a disputed question whether the large or small ends should be putdown. To keep eggs for one's own use they may be dipped in meltedwax or in flax seed oil or rubbed with lard, then packed in oats or bran.

The eggs of ducks and geese are too coarse to be eaten alone, thoughthey are frequently used in cooking.

In breaking eggs they should be broken separately over a cup, to besure they are perfect. The shells, washed, may be saved for settling coffee.

In poaching eggs the hot water should be saiied and if a littlt vinegaris added it will aid in setting the whites. <

Three minutes will boilZ^n ^gg soft; five minutes will cook the whitehard but not the yolk; eight to ten minutes will cook it hard clear through;

EGGS. 143

ten to fifteen minutes will cook it hard enough to slice or to serve withsalads.

While boiling an egg eight or ten minutes renders it tough and harderto digest, if it be boiled for half an hour it will become tender and mealyand will be more easily digested than either raw or soft boiled eggs. Whenboiled for half an hour eggs may often be eaten by sick people when theycannot eat them if prepared^ in any other way. For this reason many doctorsnow recommend them for convalescents.

It has been claimed that eggs may be served in nearly six hundred differ-

ent ways.- However this may be, they form one of man's- principal articles

of diet and as they are generally obtainable we will give a number of the'

simpler ways df preparing them so that the housewife may perhaps find

several new ways to serve this nutritious food.

1. Creamed Eggs.—Have a pan of a size that eggs cannot spread much.Butter it thoroughly and break eggs into it carefully. Put small pieces of

butter, and a tablespponful of cream, over each egg;' salt and pepper; bakefor about five minutes to have the eggs done; to have them hard and eatcold, bake longer.

2. Egg Gems.—Mix together 1 pint of bread crumbs and 1 pint of

chopped meat; season with pepper, salt and a little butter; moisten with alittle milk or water; heat this mixture thoroughly; fill gem or patty panswith the mixture; break an egg on the top of each and bake until the eggsare cooked. Cold roast beef or pork that is very lean will be especially nice

for this dish.

3. Ox Eyes.—Cut off 3-inch pieces from a long, round loaf of bread;carefully cut the crust and scoop a portion out of the center of each piece

;

then place in a deep buttered dish ; for 3 pieces, beat well together two eggsand add a pinch of salt and % cup of milk ; baste this over the bread, addingmore until all the liquid is -absorbed ; carefully break an egg into the cavity in

each piece and bake in a hot oven.

4. Baked Eggs with Cheese.—Butter and place a thin piece of cheesein the bottom of each egg dish; then break carefully an egg into each; for

each egg take a tablespoonful of bread crumbs and grated cheese, a dashof paprika and salt sprinkled over each egg ; and on top place a bit of butte.r

and set in a hot oven until eggs are set; serve at once".

5. Eggs in Tomatoes.—Take fine tomatoes, one for each person to beserved, and cut top off each; scoop out the seeds and break an egg into-

each tomato; season with salt, pepper and butter; sprinkle top with breadcrumbs and bake in hot oven.

6. Egg Nest Toast.—^Toast as many slices of bread as desired; dipquickly in salted water ; butter and put into a baking pan in the warming oven.Take as manjr eggs as you have slices of bread ; beat whites to a stiff froth

;

place a spoonful on each slice of toast, making a little dent in the center

in which place the yolk, and set all in oven to brown lightly ; be very careful

not to break any of the yolks as they look very pretty in each nest.

7. Deviled Eggs.—Cut open 6 hard-boiled eggs and make the filling

of the yolks. Mash fine with fork ; add 1 teaspoonful of butter, % spoonful

of sugar, pinch of salt and pepper and mustard to taste ; add enough vinegarto moisten, and fill the whites; a iittle chopped ham or lettuce or parsley

or cheese may be added if wished. Sefved on lettuce leaves.

8. Eggs a la Creole.—Butter the molds well (muffin pans will do),

144 THE PEOPLE'S HOME RECIPE BOOK,

scatter finely chopped parsley in the bottom and sides ; break an egg into

each mold and steam or bake until the white is set. Have rice thoroughlyboiled and piled in the center of an oblong dish, with eggs arranged aroundthe edge. Pour the following tomato sauce over all : Two cups strained

tomatoes, 1 tablespoonful of onion juice, 4 whole cloves, 4 whole peppersand 1 tablespoonful each of parsley, cornstarch, butter and sugar; let boil 15

minutes, then add 1 tablespoonful of capers. This is good to look upon as

well as to eat and the sauce is delicious on deviled fish of all kinds.

9. Shirred Eggs.—Put 1 teaspoonful of cream into each baking cup,or grease gem pans and break an egg into each. Sprinkle with salt and pep-per and put a sroail bit of butter on top when no cream is used. Bake in hotoven ten minutes.

10. To Coddle an Egg.—Put the egg into enough boiling water to coverit and at once remove the water from the stove so that the egg will cookslowly; leave it in the water for 7 or 8 minutes. When broken open thewhite should look like jelly.

11. Baked Eggs.—Break eight eggs into a dish that has been wellbuttered ; add three tablespoonfuls of cream, salt, pepper and bits of butter

;

bake in oven for about twenty minutes; serve while very hot.

12. Bird's Nest.—Âfter removing the shells from some hard-boiled eggssurround the eggs with forcemeat ; bake or fry them until well browned ; cut in

halves and place in the dish with gravy.13. Curried Eggs.—Fry two sliced onions in butter; add a pint of good

stock or broth and a tablespoonful of curry powder; stew till onions aretender; add a cup of cream which has been thickened with rice flour or ar-rowroot ; simmer a few moments ; add eight or ten hard-boiled eggs whichhave been cut in slices and beat them well, but do not boil.

14.- Escalloped Eggs.—Place a layer of bread crumbs moistened withmeat broth or milk into a well-bifttered dish ; slice hard-boiled eggs and dipeach slice in a thick drawn butter sauce to which has been added a well-beaten egg ;

put a layer of these slices of egg upon the bread crumbs ; uponthe layer of eggs put a thin layer of minced veal, ham or chicken ; then addanother layer of bread, etc., finishing with dry, sifted bread crumbs; bakeuntil thoroughly heated. Another way is tO- mix equal parts of fine bread *

crumbs and minced ham and season with pepper, salt and melted butter;moisten this with milk until quite soft ; butter the gem pans and- All half full

of this mixture- then carefully break an egg upon the top of each; dustwith pepper and salt and sprinkle finely powdered crackers over all; bake in

the oven for eight minutes and serve at once.

15. Frizzled Ham and Eggs.—Prepare the skillet with butter or beefdrippings and put into it some finely chopped, boiled or fried ham

; pour overthis from four to six well-beaten eggs and after it is heated through seasonwith pepper and salt; stir all together; cook until brown and turn withoutstirring. ^

16. Poached Eggs;—Put water into a shallow stew pan over the fire

and add salt and a tablespoonful of vinegar. The vinegar aids in " setting"

the egg. When the water boils, carefully break the eggs into it one at atime, let thera simmer two minutes, take them up carefully with a strainerand serve on toast cut into fancy shapes : garnish with parsley.

17. Fried Eggs.—^The frying pan should be perfectly x;lean when fry-

ing eggs; butter, dripping or cottonseed oil may be' used. As soon as the

EGGS. 145

pan is hot break the eggs into a cup and put them one at a time into the

pan. As they fry raise the eggs from the bottom and give them a slight-

shake. Dip some of the hot butter over the yolk. They will be done in

two or three minutes and should be taken out and the grease allowed to

drain off. Serve on slices of bacon.18. Scrambled Eggs.-^Melt a tablespoonful of butter over a hot fire,

add four beaten eggs and stir quickly for one or two minutes. Salt andpepper to taste. Some increase the quantity by adding three-fourths of a cupof milk. The butter should then be put in first and the other ingredients

added and stirred until the whole thickens. When done it should be soft andcreamy. Fine served on toast.

19. Eggs a la Creme.—Slice twelve hard-boiled eggs in thin rings.

Spread bits of butter in the bottom of a deep baking dish and put in a layer

of bread crumbs and then a layer of the sliced eggs ; cover with bits of butterand dust on pepper and salt. Continue thus till the dish is nearly full.

Crumbs spread with bits of butter should cover all the eggs. Gver the wholepour a pint of sweet milk or cream and bake in a moderate oven.

20. Eggs, Newport Style.—Soak a pint of bread crumbs in a pint ofmilk. Stir the soaked crumbs with eight eggs beaten very light, beatingfive minutes. Have ready a sauce pan containing two tablespoonfuls of

butter which is very hot but not scorching; pour in the mixture of eggs andcrumbs and season with salt and pepper as the mixture is stirred andscrambled. Stir quickly with the point of a knife for three minutes or until

the mixture is thoroughly heated. This should be served on a hot platter

with squares of buttered toast.

31. Stuffed Eggs.—Cut six hard-boiled eggs in halves, take out theyolks and mash them fine; add one teaspoonful of cream, two of butter,

two or three drops of onion juice, and pepper and salt to taste. Mix thor-

oughly and fill the whites with the mixture and put them together. Tothe filling which is left add a well-beaten egg. Cover the eggs with this

mixture and roll in cracker crumbs. Put into boiling fat and fry a light

brown.22. Cupped Eggs.—Take the required number of cups and put into

each a spoonful of highly seasoned brown gravy; have a sauce pan of boil-

ing water on the, stove and set the cups into it and when the gravy is

heated drop an egg into each cup; take the sauce pan off the stove andkeep it covered close until the eggs are cooked tender ; dredge -with salt andnutmeg. Serve in a plate covered with a napkin.

23. Eggs a la Mode.—Peel a dozen medium sized tomatoes and cut themup in a sauce pan; add salt, pepper and a little butter; when sufficiently

boiled add sistHjeaten eggs just before serving and stir one way for twominutes.

24. Buttered Eggs.—Heat and grease the muffin irons; break an egginto each ring; put salt, pepper and a lump of butter on each; set in the

oven until slightly browned ; remove with a fork ar^d serve hot.

25. Egg Fricassee.—Warm and butter well some individual vegetabledishes, break a couple of eggs into each, season with pepper and salt, baketill the whites are set, serve in the dishes they are baked in and garnish

with watercress.

26. Dropped Eggs.—Lay the muffin rings in a pan of boiling salted

water and carefully drop an egg into each ring. When the whites have set

*-10

146 THE PEOPLE'S HOME RECIFE BOOK.

lake the eggs up with care and lay each on a piece of buttered toast that

has been moistened with hot water. Sprinkle . each with salt and pepper.

27.' Steamed Eggs.—Break the eggs into a buttered tin plate and set

in a steamer over a kettle of boiling water and steam until the whites are

cooked. They will keep their form better if broken into patty tins. If

cooked in this way the whites will be light and tender and not leathery

as when cooked other ways. Excellent for invalids.

28. Frizzled Eggs.—Put a pinch of salt and a little pepper into a tea-

cup with a piece of butter the size of a hazelnut. Break in two eggs with-

out stirring and set the cup in a pan of boiling water. When the whites

are set, serve at once in the cup they were cooked in.

29. Potted Eggs.—Pound the yolks of a dozen hard-boiled eggs withnnchovy sauce; mix to a paste with two ounce? of fresh butter-and seasonwith two teaspponfuls of salt and one teaspqonful of white pepper. Haveready some small pots and while filling with the paste strew in the choppedwhites of the eggs. Cover the tops with clarified butter. Can not be keptlong.

30. Eggs a la Suisse.—Spread two ounces of fresh butter over the bot-

tom of a dish, cover with grated cheese and break eight whole eggs upon the

cheese without breaking the yolks. Season with red pepper and salt if

needed; pour a little cream over the eggs; sprinkle about two ounces of

grated cheese over the top and place in a moderate oven for about fifteen

minutes. Brown by passing a hot salamander over the top.

31. Eggs Brouille.—Cut two mushrooms into dice and fry for a minutein a tablespoonful of butter. Beat together six eggs, % cup-of milk or cream,1 teaspoonful of salt and a little pepper and put them in a sauce pan. Addthe mushrooms and two tablespoonfuls of butter and stir over a moderatefire until the mixture begins to thicken. Remove from the fire and beat

rapidly until the mixture becomes thick and creamy. Heap the mixtureon slices of toast on a hot dish, garnish with points of toast and serve at

once.

32. Pickled Eggs.—Boil sixteen eggs for twelve minutes, dip into cold

water and remove the shells. Into a stew pan put one quart of vinegar,

one-half ounce of Jamaica pepper, one-half ounce of black pepper and one-

half ounce of ginger; simmer for ten minutes. Put the eggs into a jar andpour the boiling vinegar over them and when cold tie a bladder over the

jar to exclude the air. In a month they will be ready for use.

33. Eggs a la Bonne Femme.—Boil six large eggs for ten minutes andwhen cool carefully remove the shells ; cut in halves and take out the yolks.

Cut a small piece oSf the point of each of the whites that they may standon end like cups. Make very small dice of cold chicken, ham, boiled beets

and the eggs. Fill the whites to the brim -yvith the dice and pile the dice

high in the center—two of beets, two of ham and chicken and two of hardyolks. Put some lettuce on dish and arrange the eggs amongst it.

34. Breaded Eggs.—Cut some hard-boiled eggs mto thick slices; salt

and pepper each slice and dip it into beaten raw egg, then in powdered crackercrumbs or very fine bread crumbs and fry in very hot butter. Drain off

all the grease and serve while hot. ^

S5. Lunch Eggs.—Remove the shells from the desired number of hard-fcoiled eggs and cut the eggs lengthwise in halves. Remove the yolks and

EGGS. 147

crumble in a bowl. Add peppetj salt, mustard and a l-ttle melted butter;mix thoroughly, fill the whites with the mixture and serve. ^

36. Frothed Eggs.—Mix a tablespoonful ..of water with ./the juice of a

lemon and beat it up with the whites of four eggs and the yglks of eight.

Add a pinch of salt and sweeten to taste. Fry carefully (abcm%-^four minutes)in an omelet pan. Have ready the remaining four whites 'whipped to a

froth with a pound of fine sugar and flavored with lemon or vanilla. Put the

omelet on a dish and heap the frothed egg over it. Brown lightly in the

oven. .For four persons.

37. Eggs in Paper Cases.—Make a seasoning with a cupful of fine

bread crumbs, 1 clove of garlic, 1 teaspoonful of. green onions, 1 teaspoonfulof chopped parsley, pepper and salt. Paint thickly the inside of six smallpaper cases with melted butter and sprinkle a little seasoning into each.

Break an egg into each case and cover with more of the crumbs. Bake in

a gentle oven until the eggs are set, then serve in the cases. The eggs maybe baked in small molds if desired and then turned on a dish before serving.

OMELETS.As will be seen from the recipes, opinions differ as to the way an omelet

should be made, but the following general directions have given goodresults.

The yolks should be beaten lightly. Much beating will make them too

thin and it is said that twelve beats is the magic number. Add the milk,

pepper, salt and flour if it is used, and lastly add the whites beaten to a

stiff froth. The skillet should be as hot as possible without scorching the

butter ; after putting in a tablespoonful of butter the omelet should be pouredin and it should begin to bubble and rise in flakes at once. It should be raised

from the bottom occasionally with a thin, broad-bladed knife to prevent

burning. Fold over as soon as the under side is set enough to hold together.

Shake the skillet so as to free the omelet, slide it carefully on a hot platter

and serve at once. It should be cooked in from three to five minutes.

1. Omelet.—One cup of milk, 3 eggs, 1 heaping tablespoonful of flour,

and a little salt. Beat the eggs separately; stir milk, flour and eggs together;

turn into a hot frying pan. Cook with plenty of butter; cut in quarters andfold over the other.

2. Potato Omelet.—One cup of cold mashed potatoes, put again through

the ricer; 2 eggs, beaten separately; salt; drop from a spOon on a hot, well-

butte'red skillet ; when brown turn and brown on the other side. Serve at once.

3. French Omelet.—Thoroughly beat 8 .eggs separately; add to the

yolks 8 tablespoonfuls of sweet milk, 1 tablespoonful of flour, 1 tablespoonful

of good baking powder, pepper and salt ; beat well together ; then fold in

lightly at the last, the beaten whites. Have ready a skillet with melted

butter, smoking hot, and pour in the mixture ; let cook on bottom, then put in

oven from 5 to 10 minutes; serve at once.

4. Baked Omelet.—Ône cup of boiling milk, 6 eggs, 1 teaspoonful of

cornstarch, mixed with a little cold milk;- season with salt and pepper; beat

the yolks of eggs light and pour upon them the boiling milk ; stir in the corn-

starch; whip in the beaten -^hites.of eggs; have dish well buttered.and hot;

then pour in omelet and bake 12 minutes, or until set in middle. Serve

at «nce.


5. Jelly or Marmalade Omelet.—Make a plain omelet and just before

turning one half over the other spread it with jelly or marmalade.6. Ham Omelet.—Make a plain omelet and sprinkle on some finely

chopped ham just before turning one half over the other. Garnish withsmall pieces of hara.

VEGETABLES.Serenely full the epicure would say

—

" Fate cannot harm me—I have dined to-day."—Sidney Smith.

1. Boston Baked Beans.—Wash one quart of small white beans andsoak them over night, in soft water. In the morning drain and put withthem 1 pound of fresh pork and boil until the beans begin to split open.

Put them in a colander and rinse with cold water; then put about half of

them in an earthen pot, lay in the pork, cover with the remainder of the

beans. Mix 1 tablespoonful of molasses and 1 teaspoonful of mustard witha teacup of water and pour over the beans, adding enough boiling water to

cover. Bake 4 hours, adding' water occasionally.

2. Corn Oysters.—One pint of green corn, or canned corn will do;a small cup of flour, 1 well-beaten tgg, 1 tablespoonful sweet cream, ^ tea-

spoonful of salt. Mix well and fry like oysters in butter.

3. Com a la Southern.—To one can chopped corn or kornlet add 2 eggsslightly beaten, % teaspoonful pepper, 1 teaspoonful of salt, iy2 tablespoon-

fuls melted butter and 1 pint scalded milk. Turn into buttered pudding dish

and bake in slow oven until firm.

4. Baked Corn.—One can corn, 3 well-beaten eggs, 3 tablespoonfuls

butter, 1 tablespoonful sugar, % pint .sweet milk, pepper and salt to taste

;

thicken with cracker crumbs and bake an hour. Very nice for a luncheon.5. Corn Pudding.—One pint grated corn, 1 pint of milk or, if canned

com is used, then less milk, 1 tablespoonful of flour wet with milk, a pinchof salt, 2 tablespoonfuls sugar, 2 eggs, a few bits of butter on top. Bakeabout an hour in a slow oven. Stir when beginning to brown.

6. Celery on Toast.—Ûse coarse stalks of celery left from table ; scrape

them and cut into half-inch lengths; cover with water and cook very slowlyfor an hour. When nearly done let the water cook away until almost dry;cover with a cream dressing made of milk, butter and flour; season withpepper and salt and serve on small square slices of toast, keeping as hot as

possible.

7. Southern Cabbage.—Chop fine a medium sized cabbage; put into

a stew pan with boiling water to cover ; boil 15 minutes ; drain off all the

water and add the following dressing: y2 teacup vinegar, % as much sugar,

pepper and salt, % teaspoonful salad oil or butjter. When boiling hot add 1

teacupful cream or milk and one egg stirred together. Mix thoroughly and at

once with cabbage and cook a moment. Serve hot. Very delicate and good.

8. Cauliflower.—^Trim off the outside leaves from cauliflowers that are

close and white, cut off the stalk flat at the bottom, let them lie in salt andwater, heads down, for an hour before boiling. Put them in boiling water

VEGETABLES. 149

with plenty of salt, skim it well and let cook slowly, and take up as soon asdone. Too much cooking will spoil it. Cook 15 or.30 minutes, accordingto size of head. Serve with white sauce.

9. Egg Plant.—Pare the egg plant and slice it thin ; sprinkle each slice

with salt; lay slice upon slice and place a plate upon the top. The salt will

drain out the disagreeable, bitter flavor. Half an hour before serving wipeeach slice dry, dip into beaten egg, then in fine cracker crumbs and fry in

plenty of hot butter; drain on a brown wrapping paper as they come fromthe frying pan, crisp and brown. Serve at once on a hot platter.

10. Fried Mushrooms.—Peel the mushrooms and put into butter; let

them heat thoroughly through (too much cooking toughens them) ; seasonwell with butter, salt and pepper and serve on buttered toast.

11. Escalloped Onions.^Fill a buttered pudding dish with alternate

slices of onions and cracker crumbs (sonie prefer flour) ; season with butter,

salt and pepper and pour over the whole a cup of milk. Bake slowly for 30minutes or until the onions are done.

12. Baked Onions.—Boil the onions in salt water until tender. Put in

a well buttered pan, cover with bread crumbs and bits of butter, salt andpepper -and bake till done.

, 13. Creamed Potatoes.—Peel the potatoes and cut into half-inch diet.

Cover with water and boil until tender. Drain and, for every pint of po-tatoes, add a cup of cream sauce made as follows : Cook 1 tablespoonful eachof flour and butter together until they bubble; then add slowly, while stir-

ring, 1 pint of hot milk with salt and a very little pepper, and the wholeshould be stirred and cooked to a thick cream. Left-over potatoes may beused for this dish. Place them in a stew pan and cover with milk, let simmeruntil milk is absorbed. Add the cream sauce.

14. Stuffed Potatoes.^—Wash some fine large potatoes and bake until

just done; remove from the oven and cut in halves and remove the inside;

mash this until very smooth and season with butter and salt or cream and salt.

Refill the shells; place in a shallow pan with uncut end down and return to

ov-en for 15 minutes, or until a delicate brown, and serve immediately.

15. Potato Fluff.—Boil a dozen medium ^zed potatoes until tender.

When done remove t|je skins and rub through a colander; add y^ pint of

hot milk or cream and 2 tablespoonfuls of salt. Beat until soft and thenstir in carefully the well-beaten whites of 3 eggs. Heap in a baking dish

and bake in the oven. Serve at once.

16. Glazed Sweet Potatoes.-—Wash and pare half a dozen medium sized

potatoes. Cook 10 minutes in boiling salted water ; drain, cut in halves length- .

wise, and put in buttered pah. Make a syrup by boiling ^ cup sugar, 1

tablespoonful butter and 2 tablespoonfuls water, 3 miiiutes. Brush potatoes

îth syrup and bake 15 minutes, basting twice with reriiaining syrup.

17. Spinach.—Pick and wash the spinach with great care; drain it andthrow it into boiling water ; cook only a few minutes. Press out all the water

;

put spinach into a stew pan with a piece of butter, some salt and pepper,

^fccfpping it while cooking. Serve it with poached eggs, or hard-boiled eggs

sliced or grated over the top.

18. Squash Cakes.—One cup of squash, sifted ; 3 cups of flour or enoughto mix thick with a spoon, 1 tablespoonful vinegar, 1 tablespoonful butter,

salt, 1 t'g'g, 1 cup milk, 2 teaspoonfuls baking powder. Bake in gem pans in

a quick oven, or put on a pan by spoonfuls and bake as drop^cakes.


19. Salsify or Vegetable Oyster.—Prepared as vegetable or soup this

is a most delicious vegetable if properly cooked. They should be scraped

under water or they will turn brown and they should be served as soon as

taken from the stove. When used a's a vegetable, cut lengthwise; cut in

short pieces and cook until tender ; drain ; and season with butter, salt andpepper and cream, if desired. When used for soup, cut crosswise in thin

slices and cook slpwly for a long time. A little salt codfish added is a great

improvement.SO. Roasted Tomatoes.—Dip the tomatoes into hot water and remove

the skins; cut a piece from the stem end and scoop out a little of the pulpand place a small piece of butter in the cavity; dust with salt and a little-

cayenne pepper ; replace the top ; sprinkle with crumbs. Put a little piece of

butter on each and place on a slice of bread; cut out with a biscuit cutter;

put into a baking pan and bake in a moderate oven 15 or 20 minutes.31. Tomatoes a la Spanish.—Peel tomatoes without scalding an?l cut

into small pieces. To each pint of tomato add 1 small onion, % teaspoonfulsalt, 1 teaspoonful sugar and % small green hot pepper, leaving out seeds.

Cut onion and pepper very fine and add 2 tablespoonfuls of vinegar. Eatfen

as a relish.

23. Escalloped Potatoes.—Peel and slice the potatoes and place a layer

in a baking dish; sprinkle with flour; season with pepper, salt and butter;

repeat this until pan is nearly full ; cover with milk or cream and bake until

potatoes are done.S3. Potato Croquettes.—Pass 6 boiled potatoes through a sieve and add

to them 3 tablespoonfuls of ham grated or minced fine, a little grated nut-

meg, salt and pepper to taste and chopped parsley; work the yolks of 3 or4 eggs into this mixture, then make in balls an^ roll in bread crumbs and fry.

34. Corn and Tomatoes.—Cook the desired amount of tomatoes; thencut the corn from several cobs that have been boiled, add to tomatoes andseason well ; cook until corn is thoroughly heated ; if the mixture is too thin,

add more corn.

25. Stewed Onions.—Peel and boil the onions in salted water till tender,

changing water twice while boiling ; drain ; add milk and flour enough to

slightly thicken and season with butter, pepper and salt.

26. Fried Egg Plant.—Peel and cut in slices about ^ inch thick, sprinkle

with a little salt and let it stand 1 or 2 hours; then dip first^n beaten egg,

then in cracker dust and fry in hot butter ; season with pepper and salt whilefrying ; serve while hot.

27. Potatoes on Half Shell.—Bake 3 potatoes; carefully cut them in

halves lengthwise ; scoop out in hot bowl ; mash and add 1 even tablespoonful

butter, 1 tablespoonful hot milk, "pepper and salt to taste ; beat whites of 2

eggs stiff and mix;, fill the skins with this mixture and brown in oven.

28. Escalloped Corn.—One can com, 1 quart milk, % pound rolled

crackers, 1 tablespoonful butter, pepper and salt to taste ; bake brown in aquiclc oven.

29. Potato Rolls.—Roll out a light biscuit dough about % inch thick,

then cut the potatoes about the same tjiickness and lay them on the crust

and then roll up and put in the pan with your roast, having plenty of waterin the pan ; after roast is done, lift your roll out on a plate ; then make^ a

gravy and serve with roll. This is fine.

30. Carrots witl? Milk-—Wash, scrape and slice the carrots; boil soft.

RELISHES, CHEESE AND CHAFING DISH COOKERY 151

drain, almost cover with milk, season with salt, pepper and butter; makethickening with milk and flour; stir in carrots, let boil a few minutes andcerve'.

31. Potato Puffs.—Stir 3 tabkspoonfuls of melted butter into 3 cupsof cold mashed potatoes ; beat to a cream and then add 3 beaten eggs, 1

cup of milk and salt to taste ; pour into a deep dish and bake in a quick oven.33. Escalloped Tomatoes.—Put a layer of bread crumbs in a buttered

dish, then a layer of tomatoes, then a layer of corn; sprinkle with pepper,

salt and bits of butter (a little onion may be added if desired) ; then an-

other layer of crumbs, another of tomatoes, corn and seasoning, until the

dish is filled; the corn may be omitted, it is just as good without.

33. Stewed Cucumbers.—Slice cucumbers in pieces % inch thick ; boil

10 - minutes in hot water ; drain ; then add milk, butter, pepper and salt

;

boil 5 minutes.34. Roast Pork and Lima Beans.—Put roast of pork into large roast

pan, leave room enough on each side for vegetables ; cook 1 pint of limabeans tender, season with pepper and salt, then put in roast pan on oneside of meat, potatoes on the other side ; cook until all are done. The beansshould be a light brown.

35. French Stew.—One pound fresh, lean pork, cut in pieces ; 3 cupspotatoes cut in dice ; 3 good sized onions ; water to cover the whole

;pepper

and salt to taste ; cook slowly for 45 minutes.

36. Fried Tomatoes.-r—Slice thickly some ripe tomatoes, dip in beatenegg and cracker crumbs and brown in skillet with hot butter, turning often.

After tomatoes are taken out make a dressing by adding' milk and flour to

what remains in skillet. Pour over tomatoes. Salt to taste.

37. Corn Mock Oysters.—One-half dozen ears of young sweet corn

grated, 3 tablespobnfuls of sweet milk, 1 teaspoonful salt, 1 egg, 1 teacup-

ful of floui ; drop with a spoon into hot fat or butter and fry as oysters.

RELISHES, CHEESE, AND CHAFING DISHCOOKERY.

Some are to be tasted, others to be swallowed, and some to be chewed anddigested.

—

Bacon.

1. Macaroni and Chee$e.—Boil % box of macaroni in salted soft

water, wash in cold water, gtate a pound of cheese (cream preferred), mixcheese with i pint of bread crumbs; place macaroni in baking dish with

cheese and -crumbs over it; season with pepper, salt and butter; almost cover

with milk and set in oven until brown.3. A Delicious Omelet.—Four well beaten eggs, 1 cup of milk in which

is soaked Yz cup of bread crumbs, salt to season ; mix all and pour in a hot

frying pan in which is a generous piece of butter ; coOk slowly for 10 minutes

and turn out on a hot platter.

3. Nut Loaf (A Vegetarian Dish).—One cup rolled crackers, 1 cup

chopped English walnuts, beaten yolks of 3 eggs, season with pepper and

salt, 3 teaspoonfuls sugar, stir in a large cup of sweet milk, fold in the

beaten whites of 3 eggs, put in a deep buttered pan and bake in a slqw oven.


4. Deviled Eggs.—Remove the shells from cold hard-boiled eggs, cut

in halves and remove the yolks, put in a bowl; add pepper, salt, butter andvinegar to taste ; mix it well with a spoon until smooth, then put the mixture

back in the whites; fine for lunch.

5. Cheese Fouder.—To one cup of rolled crackers add i/^ pint of milk,

beaten yolks of 2 eggs, small cup of grated cheese, whites of eggs beaten

to a stiff froth ; mix gently and bake 20 minutes in a quick oven.

6. Plain Rarebit.—One-half pound finely cut cheese, 2 tablespoonfuls

butter, pepper to taste and a pinch of salt, % cup of milk or cream, yolks of

2 eggs; melt the butter and add cheese, salt and pepper; when the cheese

is partly melted, add gradually the cream and the egg yolks slightly beaten

;

pour this over a piece of toasted bread cut in small squares.

7. Creamed Chicken and Mushrooms.—Melt 2 tablespoonfuls of butter

with 2 of flour, season with l^ teaspoonful of celery salt and salt and pepper

;

stir until smooth, then stir in gradually 1 cup of hot milk. When it has

become smooth and thickened, add 2 cups of cold cooked chicken cut in small

pieces and % can of mushrooms cut in halves. Stir carefully until hot andserve on toast or in patty shells. /

8. Creamed Oysters.—Add 2 tablespoonfuls of flour to 2 tablespoonfuls

of melted butter, mix without browning, add % cup of cream and the liquor

from a quart of oyst-ers. Stir until it boils; add % teaspoonful of salt anda dash of white pepper, with a quart of drained oysters ; cook well and serve

very hot on toast or large crackers.

9. Corn Oysters.—-Mix in a dish 1 well beaten egg and one cup of

chopped corn, also Y^ cup of flour; season highly with pepper and salt;

drop the mixture with a spoon to the size of a large oyster on the hot, well-

buttered blazer.

10. Clams a la Newburg.—Melt 2 tablespoonfuls of butter, stir until

creamy, then add 1 gill of sherry. Beat together the yolks of 2 eggs, and

% pint of cream, add and stir constantly; when well mixed stir in one pint

of clams well trimmed and cook.

11. Cheese Fondu.—Put a tablespoonful of butter in a dish; whenmelted add 1 cup of milk, 2 cups of grated cheese, 1 cup of fine bread crumbs,saltspoonful of mustard and a pinch of cayenne. Stir constantly and addjust before serving 2 well beaten eggs.

12. Chocolate SoufHe.—Melt 2 ounces of chocolate ; add 4 tablespoonfulsof hot water and I/2 cup of granulated sugar; cook until smooth; then addy2 cup of cream and 14 cup of milk, stirring constantly. Pour in the yolksof 2 eggs mixed with 1 tablespoonful of cream and, when slightly thick-

ened, fold in the whites beaten stiff ; cook 10 minutes and serve with whippedcream.

13. Fricassee of Dried Beef.—Melt 1 tablespoonful of butter, with i/^

pint of milk, or cream sauce ; add 1 cup of beef chopped fine (that has beensoaked in boiling water for 15 minutes) and 2 beaten eggs and stir until thesauce is thick. Serve on toast.

14. Creamed Chicken.—One cup milk, 2 tablespoonfuls butter, 2 table-

spoonfuls flour, salt and pepper, 2 cups chicken meat cut fine. Make sauceas in shrimp wiggle and add chicken, stirring until hot; serve on toast orcrackers. Lobster, dried beef, sweetbreads or crab meat may be used insteadof chicken.

RELISHES, CHEESE AND CHAFING DISH COOKERY. 153

15. Deviled Crabs.—Two tablespoonfuls butter, 2 tablespoonfuls flour,

2 tablespoonfuls sherry wine, 1 cup chopped crab meat, % cup milk, % cupchopped mushrooms, yolk of 1 egg, salt and cayenne pepper. Make saucewith butter, flour and milk ; stir in yolk of egg beaten slightly, then wine

;

now add crab meat, mushrooms, salt and pepper. Serve hot with cheesesandwiches or wafers.

16. Dreams.—Take 2 pieces of bread of medium thickness and putbetween them a thin piece of mild American cheese and toast to a good brownin hot butter.

17. Fricasseed Eggs.—To some veal gravy add a little flour and cream,butter the size of a walnut, nutmeg, pepper, salt, chopped parsley and a

few pickled mushrooms. Let the mixture boil up well, then pour it oversliced hard-boiled eggs; arrange- on a platter with small bits of toast.

18. Fruit Canopes.—Beat 2 eggs with % cup of milk, iy2 tablespoonfulsof sugar and % tea^poonful of salt. Dip into this small pieces of bread andsaute them in the hot, buttered blazer over direct heat. On these pieces

of toast spread a spoonful of fig paste, orange marmalade or pineapple andcanned peaches; garnish with whipped cream.

19. Halibut a la Hollandaise.—Take cooked- and flaked halibut andcook in Hollandaise sauce, made as follows :—Take ^2 cup of butter andwash to -remove the salt, then divide into 3 pieces ; put 1 piece into theblazer and add the yolks of 2 eggs and a tablespoonful of lemon juice.

Stir constantly, until the butter is melted, then add the second piece ofbutter and, as it thickens^ add the third piece, also Vs cup of boiling water.Season with y^ teaspoonful of salt and a dash of cayenne.

20. Shrimp Wiggle.—One cup milk, 2 tablespoonfuls butter, 2 table-

spoonfuls flour, salt and pepper, 1 can of shrimp, 1 can of peas;put butter

in chafing dish ; when melted -add flour, salt and pepper, stirring until smooth

;

add miUc slowly. When the sauce is hot add peas and shrimp (having drainedboth on taking them from the cans) and cook until heated through. Serve\/ith salted crackers or wafers.

31. Sardines on Toast.—Drain sardines ; heat them through, turningfrequently ; serve on toast or crackers.

23. Welsh Rarebit.—One pound chopped cream cheese, % glass of beeror ale, yolk of 1 egg, 1 teaspoonful butter, % teaspoonful dry mustard, a

dash of red pepper and a little salt. Melt the butter ; then add the cheese,

stirring all the time. When the cheese begins to melt, gradually pour in

the beer. When they are well blended add the yolk of the egg, salt, red pep-per and mustard. Stir in well, then pour on toast or crackers

23. Cheese Balls.—Grate % pound of cheese, add the yolk of 1 egg, avery little red pepper, ^4 cup of chopped English walnuts, and enoughsweet cream to roll into balls, size of an English walnut; roll balls in finely

chopped parsley. Serve with wafers and coffee the last course.

24. Cheese Ramekins.—Mix chopped or grated cheese with breadcrumbs, ^ cup of cheese to 1 cup of crumbs; cover with milk 'and bake for

15 or 20 minutes. This should be baked and served in individual ramekindishes. One-half cup of chopped hard-boiled eggs can be added if desired.

25. Cheese Straws.—^Yolks of 3 eggs, 1 pound of grated cheese, 1 tea-

spoonful of sugar, 1 teaspoonful of salt, 1 teaspoonful qi ground mace, and a

yinch of red pepper. Mix all together with enough flour to make dough, as for


pie crust. Roll very thin and cut into strips as narrow or as long as desired.

Lay separately in greased pan. Bake in a quick oven to a light brown.36. Cheese Sauce for Potatoes.—One tablespoonful of flour,* 1 table-

spoonful of butter, i^ pint of milk, % pound cheese, grated; melt the butter

in a pan; add flour and stir until smooth; stir the milk in gradually andadd the cheese. Season with pepper and salt, and serve with mashed potatoes.

27. Mexican Macaroni.—Into a tablespoonful of hot browned butter

stir 1 cup of cooked macaroni, 1 large tomato, 1 small onion, salt and paprika.

When well browned add 1 cup of soup stock;pour into a buttered pan and

cover the top with bread or cracker crumbs; bake half an hour.28. Spaghetti.—Break into small pieces 2 cups of spaghetti and boil

in salted water until perfectly tender. Butter a baking dish, cover thebottom with a layer of spaghetti, then a layer of tomatoes, then a layer of

cheese ; season each layer with paprika, salt and pepper. When the dishis full, finish off with the cheese and pour over this enough milk or creamto cover to the top of the pan. Bake slowly 2 hours, until it is rather dryand a rich brown.

THE ART OF CANDY MAKING,These Secrets, Obtained from an Expert Confectioner, Enable the Housewife

from a few Recipes to Make Endless Varieties of Candy, Including'

Chocolates, Bonbons, Fudges, Taffies, Caramels, Etc.

"Sweets for "the Sweet."

At certain seasons and on special occasions, especially at Christmastime, every housewife desires to know something of the art of candy makingand to make in her own kitchen and with ordinary cooking utensils, someof the sweets displayed so temptingly in the up-to-date confectionery stores.

Candy making, to the layman, is a mysterious art suggestive of bright copperkettles, white marble slabs, massive cooking furnaces, , a confusion of ex-

pensive machinery and white-aproned experts with years of experience anda knowledge of many recipes and secret processes, together with a wealth of

capital.

And for the most part confectioners aim to keep all knowledge of theii

aft to themselves and for this reason but few really good recipes find their

way into the popular cook books, while no knowledge of the principles under-lying the art are made public. The writer, having had years of experienceand having now retired from business, makes known for the^ first timecandy secrets obtained from confectiojiers whose whole lives have beendevoted to the work and who are now operating some of the finest stores

in the East. Candies made from several of these recipes have taken prizes

in New York City in competition with the best artists of the world. Ofcourse better results are obtained after one has had experience in the workand yet we will endeavor, even at the expense of repetition, to make the proc-ess so clear that the amateur, by carefully following the instructions given,may achieve results rivaling the products of the experienced confectioners

THE ART OF CANDY MAKING. mboth in quality and appearance, and yet have the satisfaction of knowing it

is " ]iionie-made."

The professional candy maker uses expensive machinery and endlessparaphernalia, not because they are necessary to good results, but becausehe manufactures in large quantities and the saving of time and labor is

essential.;^

PRECAUTIONS TO PREVENT SUGARING OR GRAINING IN MAK,ING ALL KINDS OF CANDY.—In making all candies, except those that scorch easily, as soon as the

sugar is dissolved and it begins to boil it is well to cover the vessel for ashort time, say two or three minutes, that the steam may -soften any sugarsticking to the sides of the kettle, then to take a damp cloth and carefully

remove all undissolved sugar. This is important that the candy may not" grain " or turn back to sugar. If the candy is one that easily burns andrequires stirring the kettle must be cleaned without steaming.

Either pure glucose or cream of tartar are generally used to prevent" sugaring." Vinegar will do but is not so sure. Be careful also that there

is no sugar,,-not even a few grains, on the platter or marble upon which the

candy is poured. Needlessly stirring or handling the batch while cooling

will sometimes cause " graining." In spite of all precautions this will some-times happen. It must then be covered with water, again placed on the

stove and re-cooked but will seldom be as nice as when cooked but once.

COLORS.If desired, the colors for candies may be made at home instead of being

purchased at a confectionery.

For Red.—-Take one-half pint of water, add one ounce of cochineal andboil for five minutes and add one-half ounce of powdered alum, one ounceof cream of tartar and boil for ten minutes. Take from stove and stir at

once in two ounces of sugar and bottle for use.

For Blue.—Rub indigo in a little water in a saucer.

For Yellow.—Rub gamboge in water in same way.For Green.—Boil spinach leaves in a little water for one minute, strain

and bottle,

TESTING-JIOW TO TELL WHEN THE CANDY IS DONE OR HOWLONG IT SHOULD BE COOKED.—Caddies are cooked for a short or long time, according as a low or

high degree of heat, or temperature, is desired. Soft candies are cooked but

a short time as only a low degree of temperature is needed. Hard candies

are cooked longer or to a higher degree. For trying or testing the temperature,

so as to know when the candy is done and should be removed from the stove,

the confectioner generally uses a thermometer which he places in the boiling

syrup, but as one fit for this purpose is rather expensive the housewife will

find it more practical to try or test the candy by dropping a little of the

boiling syrup into cold water. The confectioner uses his finger for this

purpose by first wetting it in cold water, but it is safer for the beginner

to use a spoon. The longer the candy cooks, or the higher the degree of

temperature, the harder will it become when a little is thus chilled in cold

water. One. should try or test it frequently in this manner as it takes but a

few moments over a hot fire to raise it from a low to a high degree. In


spite of care, should it be left on too long knd be too hard when tested,

add a little water to reduce it back and cook until it is of the right consistency

when tested again.

Below we give a table that will enable you to test properly and tell whenthe candy is done. Then under each recipe we refer you to this table so

that you may know just how long each candy should cook. Much of yoursuccess depends upon removing the cand)7 from the stove at the right time.

It will be seen from this table that if. candy be boiled a short time and thena little be dropped into cold water it can just be felt with the finger or seen

as syrup or molasses in the water. This is called the smooth (No. 1, below)

.

If cooked a little longer and then dropped into water it will stick or cling

to the linger but is still too soft to give shape or roll into a ball. This is the

thread (No. 2, below). If cooked still longer and again tested it may be rolled

between the fingers into a soft ball and is called the soft ball or feather (No. 3,

below). And so it continues to get harder through the various degrees until

if cooked long enough and again tested it becomes very hard when cooledin water and may be broicen like glass in the fingers; This is the dry crack(No. 7, below). If a thermometer were put into the boiling candy it wouldbe found at the various stages^ to register the degrees given with each testing,

This table may be used in cooking icings and frostings as well as candies.

Use cold water.

TESTING TABLE.No. 1.

—^The Smooth (218 degrees). The boiling syrup or candy canjust be detected when dropped into water and is about the consistency ofmolasses. (IJsed for crystallizing creams, candies, etc.)

No. 3.—The Thread (235 degrees). The candy will stick or cling to thefinger but will not retain the shape of a ball when rolled" between "them.(Used for making liquors, etc.)

No. 3.—The Soft Ball or Feather (240 degrees).—The candy when cooledin water and rolled between the fingers will take the form of a soft ball.

(Used for fondants, cream goods and fruit candies.)

No. 4.—Thje Hard Ball (245 to 250 degrees). When cooled in water androlled between the fingers the candy will take the form of a rather hard ball

but is not hard enough to crack when bent or broken. (Used for somefondants and cream goods, such as cocoanut and combination treams.)

No. 5.—The First Crack (2S0 degrees). Will just crack when bent orbroken between the fingers. (Used for caramels, butter scotch, Japanesecocoanut bars, etc.)

No. 6.—^The Second Crack (S5S to 260 degrees). Will crack more easily

than for first crack and will chew free without sticking to the teeth. (Usedfor most taffies or candies that are pulled.) i

No. 7.—The Dry Crack (300 to 310 degrees). When cooled in water it

will break brittle like glass in the fingers. If cooked much longer the candywill color and burn. (Used for stick candy and all kinds of hard clearcandies.)

FONDANTS.—The basis of cream candies of nearly every descriptionis a combination of sugar, cream of tartar and water cooked together andthen stirred and creamed. By confectioners it is called " fondant." Thisfondant is variously colored, flavored and combined with chocolate, fruits,

nuts, etc., to make chocolates, bonbons and wafers of nearly every descrip-

THE ART OF CANDY MAKING. 157

tion. The making of fondant is simple if accuracy is observed in followinginstructions^ and as it is the foundation of several hundred and in fact, aswill be seen later, of several thousand varieties of cream candies, with this

secret in her possession and a little experience, the housewife may competewith the confectioner in making endless/ varieties of toothsome sweets.

WHITE FONDANT is made by taking:Four cups granulated sugarTwo cups hot waterOne level teaspoonful cream of tartar.

Stir over a moderate fire until the sugar is dissolved. When it be-

gins to boil, steam and wash the sides of the vessel to remove all sugar,

as directed above. Then place over a quick fire and allow it to boil withoutstirring until it will form a soft ball when tested in cold water. (See No.3 in Testing Table.) Remove from fire and set aside until cool but not en-

tirely cold, then stir vigorously with a spoon or wooden paddle- until it

creams and becomes quite, stiff. When too thick to stir, knead it thoroughlyin the hands until light and creamy. Do not be afraid of kneading too much.Place in an earthen vessel or crock, keep covered with a damp cloth and in

twenty-four hours it will be ready for use, but if the cloth is kept damp it

will keep a number of weeks and perhaps several months and be all the better.

This is white fondant and is the one mostly used.

MAPLE FONDANT is made by taking:

Four cups brown sugarTwo cups maple syrupTwo cups hot waterOne level teaspoonful cream of tartar.

Cook and treat this the same as white fondant above.

When taken from the crock, should the top of the fondant be dry or

hard it may be kneaded again until it is all of the same consistency.

To- Color Fondant.—Work or knead in a little at a time any color de-

sired, until of the proper shade.

To Flavor Fondant.—Work in the desired flavor in the same way to suit

the taste.

We will now proceed to the various combinations or cream candies which

may be made from fondant.

CREAM CANDIES.

Cream candies include chocolates, bonbons, wafers, etc., and of each

there are many varieties.

1. Chocolates.—We will begin with those made from the white fon-

dant described above. Color and flavor some of the fondant and roll it into

small bails. A little starch may be used upon the hands to prevent sticking.

Let thesestand for an hour or two then dip into melted chocolate. Melt the

chocolate by putting it into a dish and setting in a vessel of hot water. For

dipping the drops use a fork or large needle and lay them upon parafline or

waxed paper to harden. If the waxed paper is not at hand use commonwhite paper that has been well greased with butter

3. Sweet Sweets and Bitter Sweets.—If the fondant is left uncolored

and unflavored two varieties are obtained Tjy dipping the drops into either

9we«t. or bitter chocolate. If flavored with vanilla those dipped in sweet


chocolate are called " Sweet Sweets " and those dipped in bitter chocolate are

called " Bitter Sweets."3. Various Chocolates.—The white fondant above may be colored pink,

red, blue, yellow, green or orange and rolled and dipped into either bitter or

sweet chocolate so that we will have fourteen varieties. Each one of these

fourteen, before being rolled and dipped, may be flavored with either vanilla,

lemon, pineapple, orange, wintergreen, peppermint, raspberry, strawberry,

etc., giving 112 varieties. As soon as dipped in chocolate a nut kernel or

piece of candied fruit may be placed on top of each chocolate. By using"English walnuts, black walnuts, pecans, hickory nuts, almonds, hazelnuts,

pistachio nuts, filberts, cream nuts, candied cherries, or small pieces of citron

or candied pineapple, etc., for this purpose, the number of varieties is multi-

plied by twelve, which makes over 1300 kinds. Instead of placing thesenuts and fruits on top of the chocolate drop, the fondant may be rolled aroundany of th«m and then dipped in chocolate. By using the various colors andflavors of fondant in this way our 1300 is doubled to 2600 kinds.

Then the maple fondant may be used in the same number of ways,which again doubles the number of kinds so that we have over 5000 varieties

of chocolate drops. In fact the combinations may be multiplied almost in-

definitel}^ to suit the taste or fancy of the confectioner and his patrons.4. Bonbons.—These are made the same as chocolates except that the

rolled fondant is dipped in melted fondant instead of chocolate. Take someof the white fondant in a vessel, set this vessel into a kettle of hot wateruntil the fondant is dissolved. Dip the drops made from either the whiteor maple fondant into this m,elted fondant the same as into the chocolate for

chocolate drops. Or the maple fondant may be melted and used for thecoating in the sam.e manner. Both the fondant used for the drops and thatmelted for the coating may be flavored and colored to sjiit. Nuts, fruits,

etc., may be used the same as with chocolates above, so that even more com^binations may be m.ade in bonbons than in chocolates and our number of

different kinds is again more than doubled, giving a total of more than 10,000varieties of cream candies alone, should one desire to exercise his fancy to

that extent.

5. Wafers.—To make wafers, melt some white fondant as directed

above in making bonbons, color and flavor to suit and drop upon waxedpaper, making the wafers about the size of a quarter or a little larger. Indropping the melted fondant, a large funnel may be brought into service,

using ^ small, round stick about a foot long as a stopper. Hold the funnelright side up, place the stick in so as to close the small end, fill the funnel

with the melted fondant, then open and close the small end of the funnelwith the stick, allowing a little of the fondant to drop each time upon thewaxed paper. A little practice will be required to make the wafers ofuniform size.

6. Cream Dates.—Cut the date open lengthwise and take out the seedcarefully. Refill with enough fondant so that the date cannot quite be closedagain. Thus you allow a part of the fondant to show. Then roll in granu-lated stigap of dip each end in melted fondant colored to suit. (See fondantabove.)

7. Cream Grapes.—Clip Malaga grapes from the stem with scissors

to prevent leaking of the juice. Dip in melted fondant colored to suit and youhave something luscious.


8. Cocoanut Creams.—When creaming white fondant (fondant for this

purpose should be cooked a little longer than that described above, or to ahard ball as in No. 4 of the table for testing) stir in some good shreddedcocoanut. After kneading, cut into small squares or bars to suit and dipin melted chocolate. Cocoanut creams are very fine eating.

9. Combination Cream.—Pour into a small cake pan some melted fon-

dant of any desired color. (This fondant should be cooked to a hard ball asin No. 4 of testing table above.) When cool, pour on top of this moremelted fondant of another color allowing each layer to oool before addinganother. The layers, may be of any number, thickness and color desired.

When all is cold, carefully take from the pan and cut into slices as youwould cake. This makes a very attractive and a very rich candy.

10. Orangettes.—Make the following fondant: Take 3 pounds granu-lated sugar, Ys teaspoonful cream of tartar and water enough to dissolve.

Cook to a hard ball (No. 4 in testing table above), pour upon an ungreasedmarble or large platter. Add- the _grated yellow rind of two oranges andthe juice of one and stir with spoon or paddle until creamed; knead withthe hands until soft and creamy, roll into drops and dip into melted choco-late. Orangettes made from this recipe were awarded the prize in NewYork City.

TAFFIES.In making candies a confectioner generally has a marble stone or slab or

g cooling table made for the purpose upon which to pour the batch of

candy when cooked. If these are not available a large platter will answerfor domestic purposes. In making tafEes this should be well greased withbutter to prevent sticking. In the pulling of taffies the confectioner uses

a large iron hook, securely fastened to the wall; and for best results it will

be found almost necessary in the making of home-made goods, for the candycan be pulled to much better advantage from a hook than in the hands andwill be much more porous and light, which is much to be desired in taifies.

A blacksmith will bend an iron to suit but if it is not convenient to have a

hook made the candy may be pulled in the hands. Glucose is generally used

in taffies instead of cream of tartar to prevent sugaHng. Pure glucose is madefrom grain and,is not injurious, as many people suppose.

VANILLA, ORANGE, LEMON, PINEAPPLE, STRAWBERRY,WINTERGREEN, CINNAMON AND CLOVE TAFFIES.—These taffies

are made the same, except that they are differently flavored and colored

so we will treat them together. Take five pounds granulated sugar, one andone-half pounds of glucose, or if the glucose cannot be obtained use one

level teaspoonful of cream tartar in its place. Add enough water to dissolve

tlê sugar. When it boils, cover and steam the vessel two or three minutes

to soften any sugar on the sides and then remove all undissolved sugar

with a damp cloth. Cook until, when tested in cold water, it will chew free

and not stick to the teeth. This is the second crack as given in No. 6 of the

table above for testing. Pour on greased marble or platter. If outer edges

cool quickest turn them into center of platter that all may cool evenly, but

be careful not to handle unnecessarily or it may go back to " sugar " and need

to be recooked. As soon as it is cool enough to handle place on hook andpull. Any color or flavor may b^ added while on hook and thoroughly

pulled in. Vanilla, orange, lemon, pineapple, strawberry, wintergreen, cinna-


mon and clove are most commonly used in taffies. These eight or ten varie-

ties may be obtained from the one cooking if desired. When the taffy is

pulled light and full of air and is cool enough to be rather stiff, removefrom hook, cut into convenient lengths and place in pans.

VARIOUS CANDIES.1. Butterine Sticks.—Take five pounds of granulated sugar, one and

one-half pounds of glucose and one quart of sweet cream. Cook until it

forms a soft ball when tested in cold water as described in No. 3 of the table

for testing. This must be stirred constantly or the cream will burn. Whendone remove from fire and rub hard against the sides of the kettle with a

knife or paddle until it creams, then before it sets pour on greased marbleor plates, allowing it to make a layer about half an inch thick. Before it

becomes entirely cold cut into sticks about four inches long and three-

fourths of. an inch in width. The writer is the originator of Butterines.

They have had a great sale and will be found excellent.

2. . Cream Caramels—Vanilla and Chocolate.—^Take -^two quarts of

heavy sweet cream, five pounds of granulated sugar and one-half pound of

glucose. Stir constantly while cooking to the first crack that can be de-tected when tested in cold water. (No. 5 in testing table above.) Removefrom fire and stir in one tablespoonful of vanilla ; pour on greased--marble orplatter to a depth of half an inch. When cool cut into small squares.

To make chocolate caramels add from one-fourth to one-half potind ofgrated chocolate shortly before taking from the stove, allowing only time for

the chocolate to dissolve. Cook and treat as above. You will have to

use great care to prevent scorching. These caramels will stand withoutwrapping. This recipe was obtained from a confectioner at the cost of five

dollars and it makes one of thfe finest cream caramels manufactured.3. Candy Cough Drops.—Take two and one-half pounds of granulated

sugar, one-fourth teaspoonful of cream tartar and enough water to dissolve.

Cook to the dry crack or until it will break like glass when tested in cold

, water. (See No. 7 in testing table before given.) After testing place a little

in the mouth and if it will not stick to the teeth when chewed it is readyto take from the stove and pouraipon greased marble or platter. When onplatter add one-half ounce powdered willow charcoal and one-fQurth tablespoon-

ful of oil of anise, fold and knead thoroughly while as hot as can be handled.

Then cut into small pieces or drops with shears. The batch must be handle^,

rapidly or it will cool and harden before cut into convenient pieces. Theseare some of the best cough drops made and will last a long time.

-4. Peanut Bar Candy.—Take five pounds of granulated sugar, one-

fourth pound of glucose and water to dissolve. Cook to a soft ball whentested in cold water, or to No. 3 in testing table previously given. Now addraw shelled peanuts to make the batch quite thick. Stir and cook until the

peanuts are thoroughly done and smoke rolls from the kettle. Pour ohgreased marble or platter and when cool but not cold cut into bars witha large knife. The peanuts may be tested by dropping a few into cold waterand biting in two with the teeth. They should be brown and well roasted.

Do not forget to steam and wash the undissolved sugar from the sides of

the vessel as elsewhere directed. Great care must be exercised for peanutcandy very easily sugars and cannot be recooked like most candies.

- 5. Cocoanut Bar Candy.—^Take five pounds of light brown sugar^, ose-


half teaspoonful of cream of tartar and enough water to dissolve. Cook to soft

ball, or No. 3 in testing table previously given. Now add one am. one-halfpounds of shredded cocoanut, stir and cook to, first crack, or No. 5. Pouron greased marble or platter making a layer half an inch thick. As soon as

cool enough cut into bars.

PEOPLE'S RECIPES FOR HOME-MADE CANDIES.1. Butter Scotch.—Take three-fourths cup of molasses, one cup of

sugar, two tablespoonfuls of vinegar, two tablespoonfuls of boiling waterand one-half cup of butter. Boil until brittle when tried in cold water, turninto well buttered tjns and cut in squares.

2. Cream Candy.—^Take one cup of sweet cream, two cups of granu-lated sugar and as much cream of tartar as you can hold on the point of

a knife. Do not stir while cooking. Cook thirty minutes,- take off and beat,

add nuts and flavoring, work into a roll and slice.

3. Peanut Brittle.—Put one cup of sugar into a frying pan and shakebriskly over the fire until the sugar is melted. Then add a cup of choppedpeanuts. Take care not to burn the peanuts.

4. Cracker Jack.—Take two cups of sugar, one cup of molasses andtwo tablespoonfuls of vinegar. Boil until it cracks when tested in cold water.Then take from the fire, add one-half teaspoonful of soda, beat briskly andpour over pop-corn and chopped peanuts.

5. Prauline.—Take two pounds of brown sugar, one-half cup of butter,

one cup of milk and one tablespoonful of vinegar; boil until it threads,

flavor with vanilla, add two quarts of picked nuts and then beat until creamyand pour into pans.

6. Molasses Taffy.—Two cups of sugar, one cup of molasses, one tea-

spoonful of soda and one tablespoonful of vinegar; boil until brittle and pull.

7. Sea Foam.—Cook two cups of light brown sugar, with enough waterto cover it, until it will form a soft ball when dropped into cold water; thenadd two well beaten whites of eggs and beat constantly until it thickens;

drop with a spoon upon greased paper and put half of an English walnut6n each piece and let stand Until it hardens.

8. Chewing Taffy.—For two cups of sugar take one cup of water, whenit is boiling add two tablespoonfuls of vinegar and a piece of butter the size

of a walnut, kt cook until it will harden jn water, add the flavoring andremove from the stove. Pull when it is cool enough.

9. Marshmallows.—One box of Knox's No. 1 gelatine, sixteen table-

spoonfuls of cold water, four cups of granulated sugar, twelve tablespoon-

fuls of hot water, one-half teaspoonful of vanilla and a pinch of cream of

tartar; put gelatine and water into a large crock and let stand while the

sugar is cooking until it threads well ; then mix together and beat constantly

for half an hour with a paddle. Line a pan with greased paper and sprinkle

with powdered sugar, pour in marshmallow and' let stand one hour and

then cut and dip in powdered sugar.

10. January Thaws.—Three-fourths cup of milk or cream, two cups

dark brown sugar, a lump of butter the size of an English walnut and one

teaspoonful of vanilla. Put sugar and cream into kettle, stir until sugar is

dissolved and boil until a soft ball can be formed of a little that has been

dropped into cold water and then add butter and vanilla and one-half cup

2—

H


of nuts (walnuts preferred). Beat with a spoon until candy cracks as youbeat it. Turn into a buttered dish and cut into squares;

11. Macaroons.—One and one-half cups of cocoanut, whites of five eggsand one cup of pulverized sugar. Bake twenty minutes in a slow oven onunbuttered paper. When done turn onto buttered paper.

13. Hickory Nut Kisses.—Three cups of fine granulated sugar, whitesof eight eggs and one cup of hickory nut meats. Flavor with vanilla. Beateggs until very stiff and dry. Beat sugar in lightly, adding a little at a time,

Bake on buttered tins in rather slow oven.13. Kisses.—Five tablespoonfuls of powdered sugar, whites of three

eggs and essence of lemon to flavor! Mix well and drop with a teaspoon ona buttered paper placed in a pan. Sift powdered sugar over them and bakeone-half hour in a slow oven. Whip eggs a long time after they are stiff to

dry them.14. Maple Sugar Candy.—One cup of granulated sugar, one cup of

maple sugar, one-half cup of sweet cream, one-half cup of water and a

lump of butter the size of a hickory nut. Boil all together until the mixturewill hold together when dropped into cold water. Take from fne fire andstir until it begins to thicken and then pour into a buttered dish.

15. Maple Fudge.—One quart of maple syrup and one cup of sweetcream ; cook until it will form a hard ball when dropped into cold water.When cold, stir until it hardens.

16. Butter Scotch.—Two cups of granulated sugar, one-fourth cup of

vinegar and one tablespoonful of butter. Boil sugar and vinegar togetheruntil almost done and then add butter. Do not stir. Cook until crisp whencooled in water and pour into buttered pan to cool.

17. Sugar Drops.—Moisten two cups of brown sugar with a little waterand boil until it will form a ball when dropped into cold water. Have readythe white of an egg, beaten stiff and flavored with vanilla. Pour hot syrupinto tgg and beat hard. Drop upon plates with a fork.

PIES.No soil upon earth is so dear to our eyes.

As the soil we first stirred in terrestrial pies.

—O. W. Holmes.

"We've baked the pies you all like best

And are willing now to stand the test;

The proof of'the pudding is in the eating,And the pies we serve there is no beating"

GENERAL DIRECTIONS FOR MAKING PIES.

In the baking of pies it takes much practice to become perfect. One mayhave the best recipes in the world and yet fail but the young housewifeshould not let this discourage her.

The secret of pie-making is to use just as little water as possible andget the dough into shape, having everything very cold. Butter or lard forpastry should be fresh, sweet and solid.

Use a cupful of lard and a teaspoonful of salt to a quart of flour. This

PIES. 163

quantity will make four crusts, either two pies with covers or four without.The lard should be worked thoroughly into the flour with the fingers beforeany water is added. Use only a little water and press the dough togetherhard, then put upon a board that has been well floured. Roll the dough oneway only. In warm weather if you are not ready to bake the paste at onceafter making up, it should be kept on ice till wanted. It improves pastry

to lie on ice two or three hours and it may be kept several days if necessary.

The under crust should be a little thicker than the top. If a pie is madewithout an upper crust it is well to have a heavy edge. If tin pie pans are

used the bottom crust will be better baked than if earthen pans are used.

Before putting on the upper crust, wet the rim of the lower with water, or

a thick paste of flour and water, or flour and egg; then press the two crusts

well together and then loosen all from the pans. This will prevent the burst-

ing of the pie.

If it is a fruit pie a little flour should be dusted over the bottom; or,

the juice will be prevented from soaking through by rubbing some well-

beaten egg over the lower crust with a piece of cloth. To prevent the juice

from running over, a level teaspoonful of cornstarch should be evenly sprink-

led over the fruit before the upper crust is put on.

Always make air holes in the top crust or the pie will burst. It is best

not to wash the rolling pin but to scrape the dough off well and rub witha dry towel. Thus it will always be dry and will never stick if kept well

floured.

Always beat eggs separately.

Some always grease the pie tins while others sprinkle them with flour.

It is safest to grease them if the pie is to be removed from the^ pan before

putting on the table.

To keep pastry from scorching on the bottom sprinkle salt in the ovenunder the pie tin.

A nice, flakey, pie dough may be made by lessening the amount of short-

ening and adding a level teaspoonful of baking powder to a quart of flour.

The time for cooking pies varies with the heat of the oven and the kind

of pie. Where a rich lemon pie might bake in twenty minutes it probably

would require from thirty to forty minutes to bake a green apple pie.

Bake fruit pies in a moderate oven and if possible have a better heat at

the bottom than at the top or the l6wer crust will be " raw." When done,

the crust will separate from the pan and may be easily removed. It should

be taken from the tin at once and slipped onto a porcelain plate if you wouldhave the bottom crisp instead of soggy ; or, stand on a wire cake sieve to allow

the air to circulate all around it.

RECIPES FOR PIES.

1. Delicious Apple Pie.—Pare and core 6 or 8 tart apples; boil 1 cup

of sugar in % cup of water for 5 minutes; add a heaping teaspoonful of

butter and 1 of almond extract; stir and lay in the apples; cover; bake until

tender and set aside to cool. Line a deep pie tin with puff paste ;prick with

a fork to keep from blistering and bake ; fill with the fruit ; spread over the

top a meringue made of the whites of 2 eggs and 2 tablespoonfuls of shredded

blanched almonds; dust with a tablespoonful of sugar; brown slightly in a

cool oven and serve very cold.

2. Buttermilk Pic—Make and bake your crust. Filling: two cups of


buttermilk, yolks of 3 eggs, 1 cup sugar, a little salt, 1 tablespoonful of butter,

3 tablespoonfuls of flour, 1 teaspoonful of lemon essence. Cook and cool

as for lemon pie.

3. Custard Pie.—One level teaspoonful of flour sifted in 1 cup of sugar

;

add 3 eggs; beat together and add milk to fill pie tins brim full; grate alittle nutmeg on top and add a few tiny lumps of butter ; bake slowly until

by testing the center of the pie with a knife it is found to have thickened.4. Cornstarch Pie.—Take 1 quart of milk and heat to boiling; add

y% cup of /sugar, the well-beaten yolks of 2 eggs, and 3 tablespoonfuls of

cornstarch dissolved in cold milk ; let boil a few minutes ; remove from fire

;

have crust baked; then pour in custard. Beat whites of eggs; add a4ittle

sugar; "spread on tops of pies and return to oven to brown. This is enoughfor 2 pies.

6. Chocolate Pie.—One and one-half cups of bread crumbs, 3 ^^'g'i

(save the whites for the tops), ^^ cup of granulated sugar, 3 strips of choco-late, 3 pints of milk ; put the crumbs in the milk ; when hot put in the beateneggs and chocolate and sugar (thinned with a little milk), and let boil until

thick; bake crusts and fill. Enough for 3 large pies.

6. Chocolate Cream Pie.—Bake a shell of pie crust; have ready a fill-

ing made as follows: One-half cup of sugar, the yolks of 2 eggs, 1 squareof Baker's chocolate, 3 tablespoonfuls of flour, 1 scant pint of milk, butterthe size of a walnut ; cook them all together and fill crust ;" beat whites of

eggs and, after spreading on top of pie, sprinkle on sugar and set in ovento brown slightly.

t. Mock Cherry Pie.—One-half cup chopped raisins, 1 teacup cran-

berries, 1 teacup sugar, % cup boiling water, 1 tablespoonful of flour; cookfor 10 minutes ; flavor v/ith vanilla

;put flour in after it is cooked.

8. Cocoanut Pie.—Whip 2 eggs into % cup of sugar and mix with 1

tablespoonful of butter, 1 cup grated cocoanut, and pour over it 1 pint of

milk brought to the boiling point ; line a pie plate with pastry crust, leaving

high rim ; bake in moderate oven.

9. Cream Pie.—One cup of water, 2 eggs, 1 tablespoonful of corn-

starch, % cup sugar, 1 heaping teaspoonful of butter, a pinch of salt, flavor

with vanilla; when the water is boiling stir in the cornstarch, the beaten

yolks of eggs, with sugar; stir in the butter and let cool; add flavor. Bakecrust before filling; beat the whites of eggs with 2 tablespoonfuls sugar for

top and put in oven and brown.10. Elderberry Pie.—Five tablespoonfuls elderberries, 3 tablespoonfuls

sugar, 5 tablespoonfuls molasses, 3 tablespoonfuls cider vinegar, 1 table-

spoonful flour sprinkled on top. Bake in 2 crusts.

11. Lemon Pie.—The juice and grated rind of 1 lemon, 1 tablespoonful

of butter, 1 cup of sugar beaten to â cream, 2 tablespoonfuls sweet milk,

4 eggs; mix all together and pour into a crust-lined plate and bake; whendone, beat the whites of 3 eggs with 3 tablespoonfuls of powdered sugar;

spread it over pie and brown in oven.

12. Molasses Pie.—One and one-half cups of maple syrup, 1 cup of

sugar, yolks of 4 eggs, butter the size of an egg, 1 nutmeg; bake in 1 crust;

remove from oven and coVer with the whites of the eggs, beaten with 4tablespoonfuls of sugar

;place in oven and brown. This will make 3 pies.

13. Mince Meat.—Cook 5 or 6 pounds of beef until tender (let-boMuntil nearly dry), chop very fine; at the same time mince 3 pounds beef suet.

PIES. • 165

4 pounds currants, 4 pounds raisins, 1 pound citron. Chop fine 4 quarts good,tart, cooking apples ; put all in a large pan together ; add 2 ounces of cinna-

mon, 1 ounce ginger, 1 ounce cloves, 4 nutmegs, the grated rind and juice

of 2 lemons, 1 tablespoonful salt, 1 teaspoonful pepper, and 2 pounds sugar;put in a kettle 1 quart boiled cider or 1 quart grape juice, 1 quart of mo-lasses, a lump of butter; let it come to boiling point and pour over contentsin pan; mix thoroughly and pack in jars.

14. Mock Mince Pie.—Two-thirds cup of vinegar, 1 cup of molasses, %cup of water, 1 cup of sugar, 1 cup of bread crumbs, 1 cup of chopped raisins,

1 teaspoonful of cloves, 1 teaspoonful of cinnamon, butter size of an tgg,

nutmeg; cook a few minutes, stirring well. This is enough for 3 pies.

15. Pumpkin Pie.—One cup of sifted pumpkin, 1 tablespoonful flour,

a pinch of salt, 1 teaspoonful ginger, 1 teaspoonful cinnamon, % cup of

sugar, 1 beaten egg ; mix well together and pour over 2 cups rich milk ; fill

deep pie tin and set in oven at once. It is done when it rises well in the middle.

The pumpkin should be washed and cut in cubes and cooked without paring

;

when tender sift and return to back part of stove and cook until dry andsweet. This makes one pie.

16. Rhubarb Pie.—Pour boiling water over 2 teacups of chopped rhu-

barb ; let it stand 5 minutes and then drain ; mix with the rhubarb 1 teacupof sugar, the yolk of one egg, a piece of butter and a tablespoonful of flour,

moistening the whole with 3 tablespoonfuls of water; bake with 1 crust;

make meringue 'of the white of the egg with 3 tablespoonfuls of sugar;

spread over the top of the pie and brown.IT". Squash Pie.—One large cup of steamed and strained squash, % cup

of sugkr, % teaspoonful of cinnamon, i^ teaspoonful of salt, l^ teaspoonful of

lemon extract, ^4 teaspoonful ginger, 1 cup of milk, 2 eggs; bake in onecrust.

18. Transparent Pie.^—One cup of butter, 1 cup of brown sugar, yolks

of 3 eggs, all well beaten together ; bake with 1 crust.

19. Vinegar Pie.—One cup of water, 1 cup of sugar, piece of butter size

of an egg, % cup of flotir, 3 tablespoonfuls of vinegar, pinch of salt, a little

nutmeg; stir all together and/ boil; when it becomes thick, pour it into a

crust which should be previously baked.

20. Pie Crust.—One cup lard, 3 cups flour, a little salt; mix with ice

cold water, into a soft dough ; handle as little as possible.

21. Lemon Cream Pie.—One cup sugar, 1 raw potato grated, 1 cup of

water, the grated rind and juice of 1 lemon; bake in pastry top and bottom;this will make 1 pie.

22. Shoo-Fly.—Make regular pie crust and fill as follows: 2 cups

boiling water, 1 cup syrup and 2 teaspoonfuls baking soda and crumbs; pour

the boiling water over the syrup and add the soda. Directions for makingthe crumbs : One cup of lard, 3 cups of flour, 1% cups of sugar ; same to be

used in place of the top crust.

23. Pie Dough.—Four cups of flour, a little salt, enough lard to makeflour stick together when pressed. Work for about 20 minutes. Then addjust-enough water to make it hold together.

24. Pie Plant Pie.—Cut up enough pie plant to fill 6 cups and" chop fine

;

add 3 cups of sugar, 3 heaping tablespoonfuls of flour, 3 eggs. Bake with

2 crusts. This is enough for 4 "pies.

25. Raisin Pie.—One fup finely chopped raisins, 1 cup water, 1 cup

166 THE PEOPLE'S. HOME RECIPE BOOK.

brown sugar, 1 tablespoonful flour. Boil together until it thickens. Bakebetween 2 good light crusts.

SALADS AND SALAD DRESSINGS._To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar,

a wise man for salt, and a madcap to stir the ingredients up and mix well together.—Spanish Proverb.

1. Banana Salad.—Slice bananas; arrange on lettuce leaves; add a fewnuts and the dressing. Oranges sliced very thin, in the proportion of 1

©range to 3 or 4 bananas, may be added if preferred. Salad dressing: Oneteaspoonful salt, 1 teaspoonful Colman's mustard, 1 tablespoonful butter,. 2

teaspoonfuls sugar, 3 tablespoonfuls cream, 1 teaspoonful cornstarch, yolksof 4 eggs, 1 scant teacup vinegar. Mix and stir in double boiler over fire

until it begins to thicken ; strain. When used, thin with % cup cream,whipped. If cream is omitted this may be kept in a cool place for some time.

2. String Bean Salad.—One cup cold boiled string beans, cut in smaJlpieces; 3 hard boiled eggs cut in rings; 3 beets boiled and sliced; 1 head of

lettuce, chopped. Put lettuce leaves on plate; then salad; cover with mayon-naise dressing.

3. Cherry Salad.—Take some white California cherries and removethe pits, replace with a blanched filbert or hazelnut. Serve on a lettuce leaf

with a spoonful of salad dressing, to which a plentiful supply of whippedcream has been added.

4. Cheese Salad.—For this salad use three hard-boiled eggs, 1% cupsof cheese, grated fine; 1 teaspoonful of mustard, 1/10 of a teaspoonful ofcayenne, % teaspoonful of salt, 2 tablespoonfuls of- salad oil or melted butter,

2 tablespoonfuls vinegar and a- cup of cold chicken chopped rather coarse.

Rub yolks of eggs until a smooth paste i's formied; gradually add the oil,

stirring all the while with a silver fork; then add all the seasoning. Mixthe cheese and chicken lightly with this dressing and heap the mixture on apretty dish; garnish with the whites of the eggs cut in circles, and a fewwhite celery leaves or sprig of parsley. Serve with water crackers, coldor toasted.

5. Corn Salad.—Four red peppers, 12 good ears of corn, 2 quarts of

vinegar, 2 tablespoonfuls of salt, 1/4 pound of ground mustard, 1 cup sugar.

Chop 1 head of cabbage and let it drain; chop peppers and cut off corn andmix. Boil all together for 20 minutes.

6. Fruit Salad.—One dozen oranges, 1 dozen bananas, % dozen goodapples, 1 pound Sultana raisins, 1 bunch celery, 1 pound pecans and Englishwalnuts mixed, a few chopped pickles. Pour over fresh mayonnaise dressing.

?'. Mixed Summer Salad.—Two teaspoonfuls of ground mustard leaves,

3 heads of lettuce, a handful of watercress, 5 tender radishes, 1 cucumber,3 hard-boiled eggs, 2 teaspoonfuls white sugar, 1 teaspoonful each of salt,

pepper and mustard; 1 teacupful vinegar, % teacupful oil. Mix all togetherand serve with a lump of ice in the middle.


8. Sweetbread Salad.—^Two pairs of sweetbreads, dropped in boilingsalt water and cooked from 20 to 30 minutes, then plunged in very cold waterfor a few minutes. Take equal quantity of celery and 1 tablespoonful of

chopped almonds. In cucumber season, use them in place of the celery;it is tine.

9. Sardine Salad.—Lay a sardine on a lettuce leaf, and squeeze 3 dropsof lemon juice on each fish. Pour over it a spoonful of thick dressing. Gar-nish with cold beets cut in star shape.

10. Cream Dressing.—Mix together thoroughly, ^ tablespoonful mus-tard and salt, 2 tablespoonfuls sugar, 1 tablespoonful flour, 2 eggs, 2i/^

tablespoonfuls melted butter, % cup of cream. Then add slowly % cup vine-gar. Cook in double boiler until it thickens.

11. Cabbage Salad Dressing.—Six tablespoonfuls cream, 2 raw eggswell beaten, % teaspoonful salt, 6 teaspoonfuls vinegar, a s|nall piece of butter

;

put on fire and cook, stirring until quite thick; have a haH head of cabbagechopped fine; sprinkle with salt; add the dressing when cold; 2 tablespoon-fuls cream. Pour this mixture over cabbage.

12. Dressing for Yellow Pickles.—One gallon vinegar, ^^ pound brownsugar, 1 ounce celery seed, 1 ounce tumeric, 1 cup flour. Put all the vinegarexcept 1 quart on the stove; add sugar and celery seed; mix mustard tu-

meric and flour with the quart of vinegar ; let boil until it thickens;pour over

the pickles while hot and seal. Scald the pickles in weak vinegar and drain.

Use anything that makes good pickles—small onions, cucumbers, cauliflower,

sweet pepper^ or tomatoes, cut in small pieces. This is very nice for choppedpickles.

13. Salad Dressing.—-JFive whole eggs or yolks of 12; beat well. Oneand one-half cups of vinegar, 1 cup melted butter, l^ cup sugar, 2 tablespoon-

fuls mustard. Pour in sauce pan and stir until it boils; take off fire andadd 2 teaspoonfuls celery seed and 2 teaspoonfuls salt. This makes a large

quantity and should be thinned with cream when used.

14. Stuffed Tomato Salad.—Peel 6 smooth tomatoes, remove thin slice

from the top of each and take out seeds and pulp. Sprinkle inside with salt,

invert and let stand for awhile in a cool place. Drain seeds and pulp, mixwith 14 of a cucumber and saveral stalks of celery chopped. Fill tomatoes

and put a spoonful of mayonnaise dressing on each one and place on a lettuce

leaf.

15. Slaw.—To a cabbage head put to boil % cup of milk, l/^ cup of vine-

gar and water mixed, and beat up 2 eggs. Boil milk, vinegar and water

together; add a small lump of butter and put the eggs in with the contents'.

Add a little flour to thicken and also sugar to suit the taste. Salt the cab-

bage and add the other when cool. This should be boiled.

16. Cold Slaw.—One small, solid head of cabbage chopped fine. Take1 egg, 14 cup of vinegar, % teaspoonful salt, l^ teaspoonful mustard. Mixegg, salt and mustard with vinegar. Cook and pour over cabbage.

17. Beet Salad,—One can beets, 1 small bunch of celery, 1 pound Eng-

lish walnuts. Season with pepper and salt. Mix with mayonnaise dressing.

18. Apple Salad.—Six apples, 1 bunch of celery. Chop all together,

then add 1 cup English walnuts chopped fine; pour mayonnaise dressing oyer

and serve.


19. Endive Salad.—Clean and wash the endive, cut up in pieces Mi-inch

long; to 2 cups of endive have about 4 cups of cold boiled potatoes cut in

small pieces ; take 2 slices of bacon cut in small pieces, fry brown and crisp ;

to this add a scant cup of vinegar diluted with water; pour this while warmover the salad ; mix well

;pepper arid salt to taste, and a little sugar if preferred.

20. Green Bean Salad.—Two quarts of green beans, break into small

pieces and cook two hours in boiling" salt water ; drain and cool ; add 1

large cucumber and 1 onion chopped fine; cover with salad dressing,

21. Heavenly Hash (or Fruit Salad).—Slice three oranges, 3 bananas;flake half of pineapple, place in layers, sprinkle sugar over each layer, squeezethe juice of one lemon over all, put on ice 3 hours. Grated cocoanut may be^dded if desired.

22. Tpmato Jelly.—Soak % box of gelatine in % cup of cold water; cooka can of tomatoes, a stalk of celery, half an onion, a bay leaf, 2 cloves, ateaspoonful of salt and a dash of red pepper ten minutes. Add 2 tablespoon-fuls of vinegar and gelatine. Stir until dissolved; strain and turn into 1

large mold or several small ones; when jellied cut in squares, lay each oncrisp lettuce leaf, put on a spoonful of salad dressing atid serve.

23. Nut Salad.—Four hard-boiled eggs, 1 pound English walnuts, 1

bunch of celery chopped very fine; mix with any desired salad dressing.

24. Meat Salad.—Two pounds of meat, 1 pound of pork; boil them to-

gether, chop fine; 1 onion, 1 bunch of celery, 2 eggs, lump of butter, 1 cupof vinegar; put on to boil until it gets thick; when cold mix with meat.

25. Chicken Salad.—One large chicken boiled whole; when thoroughlycold cut into dice; cut into dice also the white part of heads of celery; mixchicken and celery together, then stir well into them a mixture in the pro-portion of 3 tablespoOnfuls of vinegar to 1 of oil, with salt and pepper totaste; set in a cold place for air hour or so; just before. serving mix witha mayonnaise sauce.

,

26. Cold Slaw Dressing.—Two eggs well beaten, V^ teaspoonful meltedbutter, Yz teaspoonful salt; beat well together and add 6 tablespoonfuls ofvinegar and 3 tablespoonfuls of cream

; put in a pan of boiling water and cookuntil thick.

27. Mustard Dressing.—One tablespoonful of Coleman's mustard, 1 egg,1 tablespoonful of cornstarch, 1 tablespoonful sugar, 1 tablespoonful salt,

a little pepper, 1 teaspoonful celery seed, 1 pint vinegar; mix all together,cook in double boiler until thick. Will keep a long time if the air is ex-cluded.

28. Cheese Salad Dressing.—Two tablespoonfuls of soft, grated cheesepounded until smooth; season with a little cayenne and a teaspoonful ofsalt; add 1 tablespoonful vinegar and rub till smooth; then add enough oil

to moisten.

29. Mayonnaise.—Mix 1 teaspoonful of salt with 1 teaspoonful of mademustard, 1/4 teaspoonful pepper and % teaspoonful celery seed ; add to 1 cupvinegar, % cup sugar, 3 beaten eggs ; stir constantly until it boils.

30. German Potato Salad.—Boil 6 large potatoes," peel and slice whilehot, and pour over the following: Cut ll^ pounds of lean bacon in smalldice and fry brown. Season potatoes with salt, pepper and finely sliced onion

;


mix thoroughly with the bacon fat and dice, and then add 1/2 cup vinegai';garnish with sliced hard-boiled eggs.

31. Macaroni and Tomatoes.—One cup grated cheese, 1 quart tomatoes,1 cup macaroni cooked in salt water until ddtie; then add tomatoes andcheese with salt, pepper, sugar and butter.

32. Waldo Salad.—One pint each of celery and apples cut in dice, %pint of English walnuts, 14 pound of white grapes, mix together and whenready to serve cover with mayonnaise dressing.

33. Salmon Dressing..—One can of salmon, drained; juice of 2 lemons(or vinegar), 1 teaspoonful of mustard, yolks of 2 hard-boiled eggs; mixyolks of eggs with the mustard, add to salmon and then add lemon juiceor vinegar.

M. Baked Cork—Three eggs, % pint of milk, 1 tablespoonful meltedbutter, 1 tablespoonful sugar, 1 can corn ; beat whites and yolks of eggs sepa-rately; put corn and yolks together; stir hard and add the butter, then themilk gradually, beating all the while ; next the sugar and a little salt ; lastly,

whites of eggs. Bake slowly at first, covering the dish ; remove and brownnicely.

35. Sour Potatoes.—Slice potatoes as for frying; cook in as little wateras possible ; when soft season with pepper and salt. Beat 1 egg, add about% cup of vinegar, stir into potatoes, let boil a few minutes; more vinegarmay be added if desired.

36. Potato Salad.—Boil 6 good sized potatoes and cut into pieces thesize of a chestnut; add 2 tablespoonfuls of melted butter, a small onionchopped fine and season with ^^ teaspoonful each of celery seed, salt andmustar^, then add the following dressing : Two eggs, 2 tablespoonfuls sugar,

Yz teacup vinegar, % teacup water; boil till thick

^

37. Waldorf Salad with Mayonnaise Dressing.—Cut in small pieces 4fair-sized apples and about 3 stalks of celery and pour over them the juiceof 1 lemon ; then ^dd the mayonnaise, mixing it in well. If you wish, addsome English walnuts chopped into small pieces.

Mayonnaise.—Three-fourths, tablespoonful vinegar, yolk of one egg, %

teaspoonful salt, 14 teaspoonful mustard, i/4 teaspoonful sugar, about % of asmall bottle of olive oil; stir everything together but the olive oil and thendrop that in slowly, stirring all the time,

38. Mayonnaise Dressing.—Beat together the yolks of 2 eggs and all thesugar they will take ; add ^4 teaspoonful each of pepper, salt, celery seed andground mustard; add good % cup of vinegar and cook, stirring constantly;add a lump of butter about half the size of an egg. The longer you stir it

the better it will be.

39. Salad Dressing.—One beaten egg, 3 tablespoonfuls sugar, Y^ tea-

spoonful salt, 1 cup vinegar, ^ teaspoonful mustard, pepper to taste. Boil

this and stir into creamed milk and butter. Pour over potatoes cold.

40. Cream Dressing.—One teaspoonful mustard, 1 teaspoonful salt, 2

tablespoonfuls flour, li^ teaspoonfuls powdered sugar, a little pepper, 1 tea-

spoonful melted butter, yolk of 1 egg, % cup hot vinegar, V^ cup heavy cream

;

mix the dry ingredients, add butter and yolk, slightly beaten; add vinegarslowly. Cook over hot water, stirring until thickened. Add this to the

cream beaten until stiff.


PUDDINGS AND SAUCES."The proof .of the pudding is in the eating."

PUDDINGS.

Each ingredient used in making a pudding should be of the best quality.

The milk should be strictly fresh and the suet perfectly sweet. Dried cur-

rants should be washed carefully and dried in a napkin. The stems and dirt

should be removed by rubbing in a coarse towel after which the currants

should be seeded. Spices must be finely pounded and only the outside rind

of oranges and lemons should be lightly grated off.

For puddings, eggs should always be beaten separately, the yolks strained

and the whites added last. Boiled milk should be allowed to cool before the

eggs are added and if fruit is used it should be added last. Puddings are

either boiled, baked or steamed. Add a pinch of salt to all puddings and bakethem as soon as mixed. Batter and cornstarch puddings require a rather quickoven while bread, rice, custard and fruit puddings should have a moderateheat.

Boiled puddings will be lighter if boiled in a cloth with full room to

swell but some use a mold or bowl with a cloth tied over it. The bag shouldbe wrung out of hot water and well floured on the inside. As a rule boiled

puddings require twice as long for cooking *s those that are baked. Steamedpuddings are likely to be lighter and more wholesome than those that are

boiled or baked Put over cold water and do not remove cover while steaming.1. Peach or Apple Pudding.—Fill a buttered baking dish with sliced

apples or peaches and pour over the top a batter made of 1 tablespoonful

of butter, 1 egg, V^ cup of sugar, i,^ cup of sweet milk, 1 cup of flour and1 teaspoonful of baking powder. Bake in a moderate oven until brown.Serve with cream and sugar.

2. Apple Dicky.—A lump of butter the size of an egg, 1 cup of sugar,

3 cups of flour, 3 teaspoonfuls of baking powder, V^ cup of water, 1 egg, a

pinch of salt;put sliced apples in a baking dish, pour the batter over them

and bake.

3. Black Pudding.—To one well beaten egg add 1 cup of molasses,

1 cup of water, 1 teaspoonful of soda dissolved in hot water, 1 cup of flour.

Do not stir. Add y% cup raisins, % cup currants ; stir in flour, raisins andcurrants; lastly, add 1 pint of bread crumbs. Beat all well together andsteam three hours.

4. Brown Pudding.—One cup of buttermilk, % cups of bread crumbs(graham, white or mixed), 1 teaspoonful of soda. Dissolve soda in milk,

let stand until soft. One ^%%, 1 cup brown sugar, 1 teaspoonful cinnamon,y^ cup butter, 1 cup raisins, 1 cup flour ; pour in buttered pan and steam twohours. Good with cream and sauce. Can be steamed over and be as good as

fresh.

5. Bread and Butter Pudding.—Lay 6 slices of well buttered breadin -a pudding dish greased with butter and stew with seeded raisins; nextbeat 3 eggs with 1 cup of sugar, 1 teaspoonful of vanilla crystals, and stir

in 1 quart of milk and fill dish. Bake one-half hour in quick oven.6. Bird's Nest Pudding.—Stew one pint of apples but do not allow

them to cook to pieces ; sweeten to taste, having them well covered with

PUDDINGS AND SAUCES. 171

Juice. Take one cup ©f sweet milk and stir into it enough flour to make athick batter, adding to the flour 1 teaspoonful of baking powder, a little salt

and sugar. Then drop the batter into the boiling sauce and either steamon the stove or bake in the oven. When done grate over with nutmeg andserve while hot with cream. Peaches, strawberries, blackberries, raspberries,etc., in season, woric equally as well as apples.

7. Cocoanut and Tapioca Pudding.—One cup of tapioca soaked overnight, 1 quart of milk, 1 cup of sugar, yolks of 3 eggs, whites of 2, 2 table-'

spoonfuls of grated cocoanut; bake half an hour. Use for a frosting thebeaten white of one egg, sweetened, with a tablespoonful of cocoanut; brownin oven.

8. Steamed Chocolate Pudding. —One cup granulated sugar, yolks of

3 eggs, 3 tablespoonfuls sweet milk, 1 ounce melted chocolate, 1 cup flour,

2 teaspoonfuls baking powder. To the beaten yolks add sugar and beat until

light. Beat whites until very light and mix with baking powder and flour,

then add quickly to the other mixture. Put a large spoonful in greased cupsand steam half an hour. Sauce : One cup sugar, l^ cup of butter, beat to a

cream ; add 1 teaspoonful vanilla and-% cup of milk ; stir constantly over hotwater, cooking until smooth and creamy.

9. Baked Indian Pudding with Hard Sauce.—Stir 6 tablespoonfuls of

cornmeal into 1 quart of scalded milk, let it cool just a little. Set aside to

cool, then add l^ cup of sugar, 2 eggs well beaten, Yz teaspoonful of salt, 1

tablespoonful butter, dust of cinnamon. Bake slowly one hour. Sauce:Stir to a cream a full cup of sugar and scant % cup of butter and juice of onelemon.

10. Fig Pudding.—Two large cups of grated bread crumbs, 1 pound of

chopped figs, 2 tablespoonfuls of powdered sugar, 6 tablespoonfuls meltedbutter, 4 eggs, 2 cups of milk. Butter a pan and sprinkle with bread crumbs.Steam 4 hours. Eat hot with whipped cream or good sauce.

11. French Pudding.—Cut enough thin slices of bread to fill a quart

dish half full, buttering each piece lightly before cutting ; lay them loosely

in the dish and sprinkle over them % cup of sugar and a little grated nutmeg.Heat 1 quart of milk, beat the yolks of 4 eggs, add to milk just before boiling

and immediately pour over bread. Beat the whites, add a little sugar andspread over the pudding. Set in the oven a few minutes to brown slightly

and it is ready for the table. Serve with cream.

12. Fruit Dowdy.—Oae heaping tablespoonful of butter, 3 large (mix-

ing) spoonfuls of flour, salt, 2 teaspoonfuls of baking powder, milk to wetstiff enough to roll. Put any kind of cooked fruit in a basin and the doughover it and bake in a quick oven.

13. Fruit Pudding.—Two well beaten eggs, 1 cup each of butter, sugar,

molasses and sour milk in which dissolve 1 teaspoonful of soda, % nutmeggrated, 1 teaspoonful cinnamon, % teaspoonfut cloves, 1 pound each of raisins

and currants, flour to stir stifif ; bake slowly and when wanted slice and steam

und serve with the following sauce: One cup sugar, 1 egg, V2 cup butter,

scant tablespoonful cornstarch, 1 cup water; cook in double boiler, removefrom fire, flavor with lemon or vanilla.

14. Lemon Pudding.—^Two cups of bread, grated or chopped very fine

after removing all the crusts ; grated rind of 1 lemon, yolks of 4 eggs, % cup

of sugar, 1 quart of milk ; bake about 20 minutes or half an hour in a gôd

m THE PEOPLE'S HOME RECIPE BOOK.

oven. When done spread whites of 4 eggs, well beaten with y2 cup of sugar

and juice of lemon, over the top. Place in the oven and brown lightly.

15. English Plum PqjJding.-Ône-half pound currants, 1^^ pounds«tiisins, % pound mixed peekor citron, %, pound bread crumbs, % pound of

suet, 8 eggs, 1 wine-glassfuf brandy. Stone and cut raisins in halves. Washand dry the currants. Mince suet fine; cut candied peel into thin slices andgrate bread into fine crumbs. When all these are prepared mix them well

together and moisten the mixture with the eggs well beaten and the brandy,

and put the pudding into a floured cloth and boil 5 or 6 hours. When donehang up to drain. The day it is to be eaten put into boiling water and boil

2 hours, then turn it out of the cloth and serve with any kitfd of sauce youmay prefer.

16. Simple Plum Pudding.—One cup milk, 1 cup suet chopped fine, Vzcup currants, 1 cup raisins, 1 cup Orleans molasses, l^.cups flour, 1 table-

spoonful citron cut fine, 1 teaspoonful soda, 1 teaspoonful ginger, 14 teaspoon-ful cloves. Heat the milk and suet together slowly but do not boil. Strain

through a sieve to take out lumps. Then add molasses and flour and soda, dis-

solved in a little hot water; lastly, the spices and fruit, cutting the raisins in

two and flouring them ; add a pinch of salt. Put buttered paper in bottom of

the pudding dish and steam the pudding 4 hours. Foam Sauce for PlumPudding : One cup powdered sugar, 2 eggs, % cup boiling milk. Beatwhites and yolks separately. Add sugar to yolks and work it in, then pouron the boiling milk. Set it in very hot (but not boiling) water, stirring nowand then until wanted; then beat in lightly the frothed whites and flavor

with vanilla, nutmeg or bitter almond.17. Prune Pudding.—Soak one pound of prunes over night, cook soft,

remove seeds and whip smooth while hot; 1 cup pulverized sugar. Beat thewhites of 2 eggs to a stiff froth, add to the prunes, put in a pudding dish andbrown in the oven. Serve with cream when cold.

18. Quick Puff Pudding.—Stir one pint of flour, a little salt and 2 tea-

spoonfuls baking powder into milk until very soft. Place cups well" greasedwith butter in a steamer, put into each cup a small tablespoonful of batter,

then berries or other fruit, then another spoonful of batter; cover and steam20 minutes. Serve with cream or pudding sauce.

19. Rice Pudding.—One quart creamy milk, 1 cup rice, 4 eggs, 1 table-

spoonful butter, one cup of sugar and a pinch of salt. Boil rice in one pint

of milk until tender; remove; add eggs, sugar, milk and salt, Pour into

pudding dish; add butter in broken pieces on top. Bake in steady ovenfor half an hour. Serve with simple dressing.

20. Sponge Pudding.—One cup of sugar, 1 small teaspoonful of butter,

yolk of 1 egg, 1 cup of milk, 3 cups of flour, 3 even teaspoonfuls of bakingpowder. Steam 1 hour. Sauce : One-half cup of butter, yolk of one egg, 1

cup of sugar. Mix well, cook and' then add the beaten white of the egg andflavor.

21. Suet Pudding.—One-half cup of sugar, 1 cup of molasses, 1 cup souimilk, 1 cup suet, 1 cup raisins, 3 cups of flour, 14 teaspoonful of soda and salt,

1 nutmeg, and cinnamon. Steam for 3 hours and serve with dip.

22. Cherry Puffs.—Five teaspoonfuls baking powder, 1 teaspoonful salt, 1

cup flour, 2 teaspoonfuls of butter, % cup of milk, 1 cup of canned cherries. (Allmeasurements level.) Mix the dry ingredients

; put in the butter ; add the milkand, when well mixed, the cherries. Steam in buttered molds for 45 minutes.

PUDDINGS AND SAUCES. 173

Serve with foamy sauce. Foamy Sauce :—Cream % cup of butter ; add ^ cupof powdered sugar; mix well; add 3 tablespoonfuls of cream and 1 table-

spoonful of vanilla.

23. Strawberry Shortcake.—Two cups of flour, 2 tablespoonfuls of sugar,2 teaspoonfuls of baking powder, % cup of milk, y^ cup of butter, 1 egg.

24. Vegetable" Pudding.—One cup of grated potatoes, 1 cup of gratedcarrots, 1 cup of brown sugar, 1 cup of chopped suet, 1 cup of flour (after

sifting), % teaspoonful of soda in 1 tablespoonful of water, ^ teaspoonfulof salt, 1 cup of chopped currants, 1 cup of chopped raisins, allspice to taste.

Steam for 3 or 4 hours.

25. Crystallized Apples.—Boil 1 cup of sugar in 2 cups of water for

5 minutes. Pare and core as many apples as desired and place in pan withoutcrowding ; cook tjU tender ; lift out carefully and put in baking pan. Sprinklewell with sugar and brown slightly in moderate oven. Boil down the syrupto about a cupful; pour around but not on the apples.- When cool place in

a glass dish with a little~currant jelly on each apple.

26. Cherry Pudding.—One cup sour milk, 1 teaspoonful soda, 1 cupsugar, 1 egg, 1 cup seeded cherries, flour enough to make a stiff batter; place

in cloth, allowing room for raising; steam 40 minutes.

27. Currant Pudding.—One-half pound raisins, 1 pound currants, l/^

pound of finely chopped suet, 2 cups of sugar, 2 eggs, 1 nutmeg, 2 teaspoon-

fuls of cinnamon, 2 teaispoonfuls of baking powder, 1 teaspoonful soda, 1 cupmilk, 1 cup water. Mix together and boil for 5 hours. Serve with creamor dip.

28. Chocolate Pudding.—One ctip of bread crumbs, 1 pint of milk ; putthis in a double boiler and scald ; yolks of 2 eggs, Yz cup sugar, 1 teaspoonful

vanilla and 1% teaspoonfuls of cocoa or chocdiate. Add the milk and breadcrumbs to this and bake for 5 or 10 minutes. When done spread beatenwhites of 2 €ggs and brown. To be eaten with whipped cream.

29. Rice Pudding.—^Three tablespoonfuls of rice, Y^ cup sugar, 1 quart

of milk; bake slowly 2 hours.

30. Cheap Pudding.—One quart of flour, 1 cup chopped suet, 1^ tea-

spoonfuls baking powder ; rub flour and suet together ; ^ pound raisins, a

pinch of salt, 1 teaspoonful of ground cinnamon, 1 teaspoonful of groundcloves, 1 cup sugar. Mix with water or milk and steam 2 hours.

31.^ Cottage Pudding.—One cup milk, 1 cup sugar, 1 egg, lump of butter

the size of an egg, 1 pint of flour, a pinch of salt, 1 heaping teaspoonful bakingjiowder. Sauce :—One egg, 1 cup sugar, 1 teaspoonful flour, small piece of

butter ; mix and add boiling water ; let come to boil ; flavor with vanilla.

32. Brown Betty.—Soak old or hard bread and line baking dish withthese crumbs. Then put in a layer of apples sliced very thin over whichsprinkle sugar and add little bits of butter; make alternate layers of crumbsand apples till dish is full, having the last layer di crumbs. Sprinkle this

well with sugar and bits of butter and cinnamon ; add % cup water and bakehalf an hour. To be eaten with sweetened cream.

33. Lemon Rice Pudding.—One quart of milk, 1 cup rice, yolks of 2

eggs, pinch of salt ; cook in slow oven until j-ice is soft. Beat the whites of

2 eggs, 1 cup sugar, the juice and grated rind of 1 lemon; put on top andreturn to the oven to brown.


34. Date Pudding.—^Cream a lump of butter the size of an egg with1 cup of sugar. To this add the beaten yolks of 2 eggs, % cup of milk andthe whites pi 2 eggs beaten to a stiff froth ; also ZYz scant cups of flour and1 large teaspoonful of baking powder ; then add dates or other fruit. Sa^ce

:

One egg, 3 tablespoonfuls sugar, 1 tablespoonful of flour; boil and then addextract.

35. Cup Pudding,—For the batter use 2 eggs, 1 cup sugar, li/^ cups of

flour, y2 cup of milk, butter size of walnut, 2 teaspoonfuls baking powder.Fill cups half full of berries or any kind of fresh fruit ; place sufficient sugarover the fruit and a spoonful of batter over all; steam 30 minutes. Servewith a sauce,

36. Orange Puddiiig.—Peel 4 large oranges and take out all seeds andwhite. Cut in small pieces. After covering with sugar, let stand 2 hours

;

then take 1 pint of milk, 2 tablespoonfuls cornstarch, yolk of 1 egg, 1 cupsugar; cook in double boiler until thick; pour over oranges and stir all

together. Beat white of egg, add a small amount of sugar and cover pud-ding. Brown in oven.

37. Quick Apple Dumplings.—Pare and cut into small pieces 6 quickcooking apples ; lay these in a deep baking dish or pan ; sprinkle sugar overthem. Make a batter of 3 cups of flour in which 2 teaspoonfuls of bakingpowder have been sifted, and a pinch of salt; add enough water to make avery stiff batter, spread this over the apples and steam 30 minutes?" To beeaten with sweetened milk or cream.

38. Snow Pudding.—Over Yz box of gelatine pour 1 pint of boiling

water; add the juice of 1 lemon and 1^ cups of sugar; when nearly cold,

stir in the whites of 2 eggs beaten to a stiff froth. Serve with boiled custard.

39. Fruit Roll.—One egg, ^ cup sugar, 1% to 2 cups of milk, 1 tea-

spoonful of salt, 4 cups sifted flour, 4 teaspoonfuls of Rumford Baking Pow-der, 1 cup cleaned currants or chopped raisins. Sift flour, salt, sugar andbaking powder together; beat egg light and add to milk; flour the fruit

and mix all together. Let stand 20 minutes and bake in a moderate oven11/4 hours; cover with buttered paper if baked in open pan. Butter the topwith melted butter if covered pans are used. Be sure to cover close whileit is standing the 20 minutes.

"^

40. Bread Pudding.—One pint grated bread crumbs, 1 quart milk, 1 tea-

spoonful butter, 1 teacup sugar, 3 eggs, saving whites of two for frosting.

While pudding is baking heat the two whites until very stiff ; add 1/4 cup of

sugar and spread on pudding as soon as it comes from oven; then set in

oven again to brown.

41. Fruit Juice Blanc Mange.—Sweeten 1 cup of fruit juice to taste

;

then stir 1 tablespoonful of cornstarch into a little of the juice and then into

all. Boil until as thick as desired.

42. Raspberry Float*—One pint red raspberries, 1 pint boiling water,

1 cup sugar, 4 level tablespoonfuls cornstarch, 1 tablespoonful lemon juice;

put the sugar and cornstarch into a sauce pan, mix thoroughly, pour in boiKing water and stir constantly over the fire until clear; remove, add lemonjuice and berries and serve very cold with cream.

43. Gelatine Jelly,—One b»x ©f C@x'a gelatine, 1 pint of celd Water t«

PUDDINGS AND SAUCES. 17S

dissolve it, then 3 pints of boiling water, 8 pounds white sugar, I pint whitewine and the juice of 3 lemons ; pour into a mold and set on ice.

44. Fruit Puff Pudding-—One pint flour, 2 teaspoonfuls baking powderand 1 teaspoonful salt, mixed thoroughly. Make into a soft batter with milk:

Put into greased cups 1 spoonful of batter, then apples or other fruit andcover with another spoonful of batter. Steam % hour and serve with liquid

sauce as follows : One cup sugar, % cup butter worked to a cream;put 1^^

cups water in a sauce pan ; when it begins to boil thicken with flour (mixedin cold water) to a consistency of cream. Take from the fire and stir rapidly

into the butter and sugar. Flavor with nutmeg or any desired flavoring.

For a sour sauce use vinegar.

45. Prune Whip.— Beat whites of 4 eggs stiff; add small cup sugar,

% teaspoonful vanilla, % cup stewed prunes pitted and chopped fine. Putinto buttered baking dish and bake 30 minutes in a moderate oven.

46. Blanc Mange.—Dissolve one-half box of gelatine by soaking it in

a half cup of cold water for an hour. Blanch four ounces of sweet almondsand one-half ounce of bitter almonds and pound them together in a mortaroccasionally moistening with orange-flower water. Put the pounded almondsinto one quart of fresh cream, set them over a fire and stir constantly till

they come to a scald and then pour in the gelatine.

SAUCES.

Use brown or powdered sugar for sauces and do not boil them after the

butter is added. Instead of wine or brandy, grape or other fruit may beused as a sauce flavor,

1. Cream Sauce for Puddings.—One-third cup of milk, 1 pint of cream,

% cup powdered sugar, % teaspoonful vanilla. Mix the cream and milk

and beat until stiff with an egg beater. Add sugar and vanilla.

3. Hot Chocolate Sauce for Ice Cream or Pudding.—In "a granite sauce

pan place 1 pound of light brown sugar, l^ pint fresh milk, 2 ounces of

chocolate grated, 1 ounce of good butter. Boil together until it forms a

soft ball when dropped into cold water. Take from the stove and flavor

with vanilla. Serve hot ; can oe made beforehand and healed when wanted.

3. Hard Sauce.—One cup powdered sugar and ^ cup of butter creamedtogether, 1 teaspoonful of vanilla.

4. Lemon Sauce.—One tablespoonful butter, 1 tablespoonful corn-

starch, % cup sugar, 1 egg, 1 pint boiling water ;put cornstarch, egg, sugar

and butter together and beat well, then pour over them the boiling water j»hd

stir over fire until thick; take from fire and add as much lemon juice as

desired.

5. Pudding Sauce.—One-half cup butter, 1 cup sugar, 1 tablespoonful

flour, 1 pint boiling water; boil; add desired flavor.

6. Fig Sauce.—Soak figs in cold water or a little sour cider ail night

;

the cider is better. Then boil them gently until they are tender. Just

before taking them from the fire add sugar to your taste. If you do not use

cider the juice of one or two lemons should be used to prevent the sauce

from tasting insipid.


CREAMS AND CUSTARDS."An't please your Honour," quoth the Peasant" This same dessert is very pleasant."

—Pope.

We give herewith a recipe that is the ground work of all creams madewith custard:

—

Stir two ounces of lump sugar, or sufficient for the purpose required,

into a pint of boiling milk. Have ready the beaten yolks of four eggs andpour the boiling milk over them.. Put into a stew pan, place over a slowfire and stir with a wooden spoon as briskly as possible for twenty minutesor until it begins to thicken ; then set on the coolest part of the range whereit cannot simmer and let it stand for fifteen minutes, stirring occasionally.

When the custard is ready it should be poured into a basin and flavored withvanilla, lemon or almond. Stir until cool so as to prevent a skin tormingover the top.

The secret of making a custard is in the stirring and when this is prop-erly done, a custard made with milk and the number of eggs given in this

recipe will be as rich as one made with cream and a greater number of eggs.

For cream and custards, eggs should be beaten in stone or earthenwarebut never in tin.

Custard should always be baked slowly in a moderate oven for too muchheat will turn it to whey. The rule for a custard to bake is one cup of

sugar, four eggs and one-half teaspoonful of salt to a quart of milk.

In boiling custard always use a double vessel. It is well to bake cus-

tards in small cups to be served to each personRemember that nutmeg and cinnamon are used with sugar, and cloves

and allspice with meats.

On4y the outer part of lemon rind should be used. A good way is to

rub it off with hard lumps of sugar. The sugar thus becomes saturated withthe oil of the lemon.

1. Apple Float.—Beat the whites of 4 eggs to a stiff froth ; add 4 large

tablespoonfuls of powdered sugar and beat until fine and dry; pare 3 large,

tart apples and grate into this mixture a little at a time, beating all the while.

Have ready a good sized glass dish partly filled with whipped cream; heapthis by tablespoonfuls over the surface and dot here and there with candiedcherries.

2. Apple Snow.—Peel and grate, 3 small sour apples, sprinkling overit a small cup of powdered sugar as you grate, in order to keep it from turn-

ing dark. Break the whites of 2 eggs into this and beat it constantly for

half an hour. Have it on a large platter as it beats up very stiff and light.

Heap in a glass dish, pour a fine, smooth custard around it and serve.

3. Banana Pudding.—^Two eggs, 1 quart of milk, 1^ teaspoonfuls of

cornstarch or flour, 1 teaspoonful of vanilla, 4 tablespoonfuls of sugar ; cookin double boiler and when cool pour over 6 bananas sliced very thin. It is

like ice cream.4. Bavarian Cream.—One and one-half pints of milk, % box of gelatine

soaked in % pint of water, 3 eggs, 1 cup of sugar, salt. Put sugar and milkon to heat, then put in yolks mixed in a little of the cold milk, then add gela-

tine and the whipped whites of the eggs. Pour over bananas or fruit if

desired.

CREAMS AND CUSTARDS. 17?

5. Charlotte Russe.—Soften 1 teaspoonful of gelatine in enough coldwater to cover. When well soaked add a little boiling water to dissolve it

and 4 heaping tablespoonfuls granulated sugar. When cool strain slowlyinto a pint of rich cream that has been chilled and whipped to a stiff froth,

beating all thfe time while adding ingredients. Flavor to fancy.6. Cherry Tapioca.—Soak over night 4 tablespoonfuls of tapioca in

a pint of water. Take a pint of stoned cherries, add their juice to the tapioca,stir in a pint of water and enough sugar to sweeten, boil gently for 15 minutes.Add the fruit and boil 6 minutes more. Serve very cold with plain orwhipped cream.

7. Custard.—One tablespoonful of flour, 2 of butter and 4 of sugar;stir to a cream, add the white of 1 egg, pour ^4 pint of boiling water over,stirring constantly. When cool, add 1 teaspoonful of vanilla.

Cike Part for Above.—One-half cup of sugar, yolk of one egg, 1 tea-

spoonful of baking powder, 4 tablespoonfuls of water, P/^ cups of flour.

8. Custard Souffle.—^Two scant tablespoonfuls each of flour and butter,

2 tablespoonfuls of sugar, 1 cup of milk and 4 eggs; let the milk come to a

boil. Beat flour and butter together ; add gradually to the boiling milk andcook 8 minutes. Beat the sugar and yolks together, add to the cooked mix-ture and set away to cool. When cool add the well beaten vvhites of eggs.Pour into a well buttered pudding dish, bake 20 minutes and serve with acreamy sauce.

9. Fruit Jelly.—Soak % box of gelatine in 1 pint of cold water until

dissolved; then add 2 cups of sugar, pujp and juice of 1 lemon, 1 pint of

boiling water. Strain over any ffuit desired and let thicken.

10. Mock Whipped Cream.—To one large, sour apple, peeled and grated,

add the white of one egg and one cup of sugar; beat all together a longtime; flavor with vanilla. Mix applfe with sugar as soon as possible after

grating to keep the apple from turning dark. This is used like whippedcream and is delicious. Very nice served on squares of sponge cake.

11. Orange Float.—^Slice 2 oranges and lay in sugar for an hour or

longer. Make a custard of one pint of water, 1 heaping tablespoonful of

cornstarch, 1 cup of sugar and the juice of 1 lemon; cook until as thick as

rustard and when cold pour over the oranges. If desired place the beatenyhites of 2 eggs on top, sweetened, and brown in oven.

12. Pretty Pudding.—One cup of water, 1 cup of fruit juice, a pinch of

salt, a rttle sugar if needed, 3 tablespoonfuls of cornstarch; boil 10 minutes,

take off and beat in whites of 2 eggs. Cool and serve with a sauce made of

1 pint C'f milk, 3 tablespoonfuls of sugar and the yolks of 3 eggs. Cook andflavor.

13. Pink Cream.—^Three gills of currant or strawbterry juice. Mix with

Yz pound of powdered sugar, ^ pint of thic* cream ; whisk until well mixedand serve in a glass dish.

14. Raspberry Whip.—One cup of powdered sugar, white of one egg,

1*4 cups of berries. Put all in a bowl and beat with wire whisk about half

an hour, or until stiff enough to hold in shape. Pile lightly on dish, chill,

surround with lady fingers and serve with thick cream. Strawberry whipmay be made in the same way.

15. Russian Cream.—Soak % pound of gelatine for half an hour in a

littJ? water.; 1 cup of sugar, 1 quart of milk, 4 eggs; mix sugar, milk, yolks

of rjrgs and gelatine together. Set in a kettle of water and boil 20 minutes.

2-12


Beat the whites stiff and stir into the custard after t^'mg frgm the fire.

Flavor with vanilla and serve with whipped cream.16. Spanish Cream.—Cover one-third box of Cox's gelatine with cold

water and let it stand for an hour. It should then have absorbed all the water.

Heat three cups of milk ; add to it the beaten yolks of 3 eggs, a cup of sugarand the gelatine, with a half teaspoonful of salt. Stir this over the fire andas soon as it comes to a boil remove it to a table and add the beaten whitesof 3 eggs and half a teaspoonful of vanilla. Pour this into molds and cool.

Give it time enough in a cool place until it becomes firm.

17. Strawberry Foam.—Mash 1 quart of strawberries with 1 large cupof sugar ; rub through a sieve ; add i/^ ounce of gelatine, dissolved and strained.

Whip 1 pint of cream; beat the whites of 2 eggs and fold into the straw-berry juice ; set on ice to chill. Serve in glasses with fancy cakes.

18. Velvet Cream (Elegant).—Put 3 large spoonfuls of pulverized sugarinto % pint of cream beaten to a stiff froth ; add a large spoonful of gela-

tine dissolved in a little water. Flavor with a teaspoonful of brandy ortablespoonful of sherry; let harden and serve with any fruit juice.

19. Kiss Pudding.—Beat the yolks of 3 eggs with % cup of sugar till

light ; add 1% tablespoonfuls of cornstarch ; stir in 1 pint of boiling milk ; stir

on the stove until thick;pour into a pudding dish ; beat the whites of the

eggs with y2 cup of sugar and spread over the top and brown.20. Spanish Cream.—Make a soft custard of 1 quart of milk, 6 table-

spoonfuls of sugar, 6 eggs ; put 1. box of gelatine dissolved in 1 pint of waterover the fire; add the custard; flavor.

21. Apple Custard.—Take 1 pint of mashed stewed apples, 1 pint of

sweet milk, 1 cup of sugar, 4 eggs and a little nutmeg; bake slowly.

22. Charlotte Russe.—^Three-fourths quart of rich cream, % pint boiling

milk, 2 tablespoonfuls gelatine, 2 tablespoonfuls pulverized sugar, 1 teaspoon-ful vanilla. Put gelatine to soak in a little cold milk, then pour the boiling

milk over it. To the cream add sugar and vanilla and whip till stiff; strain

the milk containing gelatine and when cold mix with whipped cream, beat-

ing while mixing. Lay some slices of stale sponge cake or some lady fingers

in a mold;pour mixture over them and set aside until stiff.

23. Lemon Gelatine.—One-half pint cream, whipped, 1 cup gelatine, 2

cups granulated sugar boiled to a syrup with water and set aside to get cold

;

1 cup ground pineapple improves it; vanilla to taste.

ICE CREAMS, SHERBETS AND ICES." Give us the luxuries of life, and we will dispense with the necessaries."

Ice cream is richer when cream is used instead of milk; however, milkalone may be used or milk and cream together. A number of varieties areobtained by adding various flavors and colors to vanilla ice cream, so wewill first give a recipe for it. In making such ice cream as lemon, etc.,

from vanilla ice cream where the extract is used without the fruit, addone tablespoonful of extract to one gallon of vanilla ice cream. Ice creamexpands in freezing so that the freezer does not need to be filled at first.

In making ices be sure to use enough sugar and fruit for part of their

ICE CREAM, SHERBETS AND ICES. 179

taste is lost in freezing. There must be enough fruit, alsd, to give body to

the ice.

1. Vanilla and Lemon Ice Cream.—^To make a gallon freezer full, take314 quarts of cream, 18 ounces of granulated sugar, 3 eggs well beaten and1 tablespoonful of vanilla extract. Freeze until stiff. To make lemon ice

cream add 1 tablespoonful of lemon extract to a gallon of vanilla ice cream.2. Chocolate Ice Cream.—Shave 4 ounces of bitter chocolate very fine

and add to it, a little at a time, 1 teacup of hot cream, rubbing continually

with a spoon till the chocolate is all dissolved and smooth. Whip this thor-

oughly into one gallon of vanilla ice cream.3. Strawberry Ice Cream.—Wash 1 quart of strawberries, cover with

sugar and let stand until the sugar is dissolved, then pass through a fine

cloth; add 1 tablespoonful of strawberry extract and whip into a gallon of

vanilla ice cream.4. Banana Ice Cream.—Remove all dark spots from 4 bananas, mash

thoroughly and whip into 1 gallon of vanilla ice cream.5. Almond Ice Cream.—One pint of blanched almonds, 1 pint of milk,

1 quart of cream, 1 cup of sugar. Brown the almonds, then pound themto a paste in a mortar; cook the milk and pounded almonds together, thenadd the sugar and cook for a few moments ; strain the mixture through a

sieve, pressing through as much of the almond as possible; when cold addthe cream and ^ teaspoonful of almond extract. Freeze and when hard let

stand 2 hours to ripen.

6. Caramel Ice Cream.—Put 1 quart of milk in a double boiler; whenhot add.l tablespoonful of cornstarch moistened with milk, yolks of 4 beateneggs and % cup of sugar; boil to the consistency of custard. Scorch 1 cupof maple molasses or % pound maple sugar ; add a little water to it, then addto the custard ; cool, add 1 pint of cream and freeze.

7. Cocoanut Ice Cream.—Grate a large cocoanut very fine ; add a cupof sugar and the cocoanut to a quart of cream and a little milk; when half

frozen add the well beaten white of an egg.

8. Macaroon Ice Cream.—One scant cup of sugar, 1 quart of cream,

flavor to taste. If it is not wanted so rich a little milk may be added. Set

% pound of macaroons in the oven for a few minutes to become brittle ; roll

6ne and stir into the cream and freeze.

9. New York Ice Cream.—Scant half cup of flour, 1 pint of milk, 2

well beaten eggs. Mix flour smooth with a little of the milk ; add to the rest

of the milk and the beaten eggs and 1^ cup of sugar ; boil in a double boiler

;

when cool add 1 quart of cream and strain. When nearly frozen add candied

fruit that has been cut fine and soaked in 2 tablespoonfuls of sherry, and one

more cup of sugar.

10. Peach Ice Cream.—Slice very ripe fruit and let stand in sugar

an hour or two ; before using run through a potato masher, or coarse cheese

cloth, and add to the partly frozen ice cream. If desired, one or two peaches

cut fine but not mashed, may be added at the last. A quart of peaches to

a cup of sugar is a good proportion.

11. Pineapple Ice Cream.—One pint of milk, 1 quart of cream, 1 can

of grated pineapple, 1 pound of sugar, the white of an tgg and the juice of

a lemon. Heat the milk to the boiling point, stir in the suâr, and set

aside to cool; as soon as the milk is cold add the cream and pmeapple andfreeze.


18. Raspberry Ice Cream.—One large cup of sugar, 1 quart of rasp-

berries, 1 quart of cream, 1 pint of milk; mash the sugar and berries andlet them stand half an hour, then squeeze them through cheese cloth ; after

this has been done pour the milk on the pulp and squeeze again until per-

fectly dry. There sliould be nothing left in the cloth but seeds. Addto the cream and freeze. Some add the juice of a lemon.

13. Roman Cream.—Put % box of gelatine into 1 quart of milk ; soak a

little while, then add the beaten yolks of 2 eggs and 1 cup of sugar ; cook for

a few minutes, then add the beaten whites ; cool and freeze. To give it a

caramel flavor, scorch some of the sugar.

14. Lemon Ice.—Take the juice of 6 or 8 lemons and the grated peel of

three. Sweeten with sugar or syrup to taste, remembering that part of the

flavor is lost in freezing. Add 2 eggs well whipped and % ounce of gelatine

dissolved in hot water. Strain the whole and freeze.

15. Orange Ice.—Ûsing oranges in place of lemons proceed as for lemonice. Add the juice of the two or three lemons as the taste of orange aloneis not sufficiently distinct in an ice.

16. Cherry Ice.—Take 2y2 quarts of cherry juice and the juice of 3

lemons. Add a few drops of the essence of bitter almonds and cochineal to

color. Sweeten to taste and freeze. \17. Currant Ice.—Take 3 pints of ripe currants, 1 pint of red rasp-

berries and Yz pint -of water. Simmer for a few minutes, strain through a hair

sieve, add another ^ pint of water and 13 ounces of sugar and it is ready for

freezing.

18. Strawberry Ice.—^Take 4 pounds of fresh strawberries and the juice

of 3 or 3 lemons ; color with cochineal and sweeten to taste. The strawberries

and lemon juice with a little sugar should be passed through a sieve, thenthe rest of the sugar and the color should be added before freezing.

19. Cranberry Ice.—Stew 1 quart of cranberries in enough water to

cover them. When they are soft, mash and strain through a sieve; add onepound of sugar; dissolve one package of lemon Jell-o in a pint of warmwater; add to the berries and when cold, freeze.

20. Peach Ice.—Four cups granulated sugar, 1 can peaches, juice of 3

lemons, whites of 3 eggs, 3 pints water. Cook peaches, lemon juice andsugar together ; when cool, add chopped peaches and whites of eggs ; freeze.

21. Currant Sherbet.—One pint of red currant juice, one pound sugar,

juice of 3 lemons, 1 pint of boiling water. Dissolve sugar in boiling water;when cold, add currant juice and freeze. Makes 3 pints.

22. Lemon Sherbet.—One cup of sugar; 1 pint of milk, 1 lemon. Partly

freeze the milk and sugar; then add the strained juice of the lemon andfreeze

stiff. A little cream will improve it. This will make one quart. If desired,

one can of pineapple may be added.

23. Green Grape Sherbet.—Strain one quart of grapes through a cloth

;

sweeten to taste. If too acid add from a pint to a pint and a half of water.

Beat the whites of 4 eggs, and put the mixture into the freezer and turn slowlyuntil frozen. This quantity makes a good gallon when finished. It is verywhite and beautiful and the medical properties of grape juice render it highlydigestible.

24. Orange Sherbet.—One scant pint of cold water, 1 tablespoonful of

gelatine, 1 cup sugar, 6 oranges or one pint orange juice, V^ cup boilingwater. Soak gelatine for 10 minutes in % cup of cold water ; put sugar and

ICE CREAM, SHERBETS AND ICES. 181

remainder of cold water into pitcher, also the orange juice; if the orangesare very sour add more sugar. Dissolve the gelatine in the boiling waterand add to the mixture. Strain into the can and freeze.

25. Pineapple . Sherbet.—Three lemons, 1 can of pineapple, 3 cups of

sugar, 2 quarts of water, whites of 3 eggs. Whip the whites until stiff andadd to the mixture after it is frozen ; turn awhile to thoroughly mix it.

26. Bisque Glace.—One pint sweet milk, 1 quart cream, fi/^ dozen mac-aroons, Yz pint sherry wine, % box of gelatine; roll macaroons and soak in

wine; let milk come to a boil and pour over gelatine undissolve^. Whencold mix all together, sweeten to taste and freeze.

27. Frozen Fruit.—Six oranges, 1 ten-cent can of pineapple, 1 pound whitegrapes, 4 lemons, 1 fifteen-cent bottle of cherries, 4 large cups sugar, 1 table-

spoonful of gelatine. Cut the cherries and grapes in halves, and pineappleinto small pieces; divide the oranges into quarters and remove all pith anddividing skin as far as possible, cutting the fruit into small pieces. Addthe juice of the leriions and the gelatine dissolved in cold water and thesugar. Freeze shortly before serving, about as one would freeze sherbet,

being careful not to make it too solid. This will serve about 40 people if

served in small sherbet cups and costs, including ice to freeze, about 75 cents.

28. Maple Frapp&—One large cup of maple syrup, yolks of 4 eggs;

cook until smooth, cool, and add 1 quart of cream ; freeze. This is sufHcient

for 10 people. .

29. Three of a Kind.—^The juice of 3 lemons and 3 oranges, 3 bananas,

mashed fine, 3 scant cups of sugar, 3 cups of water. Mix and freeze. Thiswill make 2 quarts.

30. Plum Glaci.—One and one-half pounds of conserves, pears, pine-

apple, cherries, plums, etc. Bake a sponge cake in a long pdft, cut in slices,

soak the cake in 1 pint of Angelica wine. Make a custard of 1 quart of milk,

the yolks of 4 eggs, 2 tablespoonfuls of flour, a little salt and sweeten to taste

;

let cool. Put a layer of fruit and cake in mold, then pour over custard.

Freeze 12 hours with a tight lid over it—like ice cream, only do not stir.

Serve with whipped cream flavored with pineapple.

31. Tutti Frutti.—^When vanilla ice cream is partially frozen addcandied cherries, chopped citron, chopped raisins or other candied fruit

chopped rather fine. Use abuut half the quantity of fruit that there is ice

cream.

BEVERAGES.Including Punch, Fruit Juices and Home-Made Wines.

Drink, pretty creature, drii^k.—Wordsworth.

"Polly, put the kettle on, and we'll all take tea."

1. Dandelion Wine.--One full quart of dandelion blooms, 1 gallon

water, 1 lemon cut in slices (not peeled), 2^^ pounds of sugar. Put in a kettle


and boil 5 minutes, then pour into a jar; when cold, add 2 tablespeonfulsof good yeast. Keep in a warm place 3 days until it ferments, then strain

and bottle; cork tightly.

2. Grape Juice.—Three pounds of sugar to two baskets or 20 poundsof grapes. Wash and break from the stems, barely cover with water, mashand boil from 15 to 20 minutes ; then let it slowly drain through cheesecloth; add the sugar and let boil again. Bottle and seal immediately.

3. Punch.—^Juice of 3 oranges, juice of 3 lemons, 3 cups of sugar, 2

quarts of water, 1 pint of port wine or fruit juice and add a few cherriesor pineapple, chopped.

4. Elder Blossom Wine.—Add 1 gallon of boiling water to 1 quart of

elder blossoms and let stand 1 hour ; then strain and add 3 pounds of sugar

;

boil a little and skim. Let stand until lukewarm; then add 1 lemon, sliced

fine, and 1 tablespoonful good yeast. Let stand 34 hours. Then strain andput into bottles or jugs, filling full until all impurities are worked out. Besure to fill up jugs as fast as it works out, and the wine will be a beauti-ful amber color. In making this wine, great care should be taken to keepall stems out, as they make the wine taste rank and give it a dark color.

6. A Grapefruit Cocktail.—Break up the pulp of 2 grapefruit andpour over it % pint of brandy and ^2 piut of sherry. See that this coversthe fruit. Sprinkle with sugar and let stand over night. In the morningadd % pint of maraschino cherries and the liquor. This may be strained

and served without the fruit if preferred.

6. Raisin Wine.—Two pounds of raisins, seeded and chopped fine, 1

pound of sugar, 1 lemon and about 2 gallons of boiling water. Put into a

stone jar and stir daily for 6 or"8 days; then strain and bottle and put in

a cool place for 10 days and it will be ready for use.

7. Roman Punch.—Make a rich punch of oranges, lemons and pine^

apple. When partly frozen pour into it a pint of rum; some also add the

sweetened whites of two eggs. All of the punch can be added or a part re-

served and poured over the mixture after placed in the glasses.

8. Tea Punch.—Six oranges, 6 lemons, 6 bananas, 1 can grated pine-

apple. Make strong tea, about 2 quarts ; add sugar to taste and serve ice cold.

9. Communion Wine.—^Twenty pounds of grapes after taking off the

stems, 6 quarts of water, 6 pounds granulated sugar. Put grapes and waterin stone or earthen jars over the fire until the skins and seeds separate

from pulp. Strain through cheese cloth and return to jars; add sugar andmix thoroughly, using china cup or wooden spoon; use no tin, iron or evensilver about the wine. Strain again through fresh cheese cloth and put in

Jars over the fire. Do not boil it hard but allow it to heat gradually until

it begins to simmer or stir from the heat. Bottle at once.

10.' Kentucky Egg Nog.—Stir % of a cup of sugar into 6 eggs that havebeen beaten until light. When dissolved add 12 tablespoonfuls of best

whiskey. The whiskey is intended to cook the egg and the quantity useddepends upon its strength. Mix a pint of rich cream with the other in-

gredients. This makes 6 glasses of egg nog. Grate a little nutmeg over thatop of each glass when filled.

11. Lamb's Wool.—Boil 3 quarts of sharp cider down to 2 quarts andwhile it is still boiling add a teacup of brown sugar, also a teaspoonful each

BEVERAGES. 183

t)i allspice, ginger, cloves and cinnamon; place the spice in a bag so it canbe removed. Core and bake 6 good cooking apples until well done, scoop theapple out of the peel and put through a sieve. While the apples are still

hot add them, with % teacup of brandy, to the cider and serve hot.

12. Cream Toddy.—First whip a pint of rich sweet».cream, then put 3

tablespoonfuls of whiskey and 2 teaspoonfuls of sugar in a glass and fill withwhipped cream and stir well; two or three candied cherries may be placedon each glass.

"13. Wassail Bowl.—With half a pound of Demerara sugar mix i^

ounce of grated ginger, a pinch of powdered cinnamon and half a gratednutmeg. Put tjiis into a sauce pan with a pint of ale, and let it boil ; thenstir in two more pints of ale, half a bottle of Madeira, sherry or raisin wine,and a large lump of sugar which has been rubbed on a fresh lemon rind until

the yellow part is taken off. Now let the wine get very hot but do not let

it boil. Pour it into a bowl and throw into it six roasted apples and half asmall lemon cut in slices with the white pith cut out. Serve very hot.

14. A Cranberry Drink.—Put % pint of cranberries over the fire to boil.

In another vessel boil half a gallon of water, the peel of half a lemon andan ounce of oatmeal for ten or fifteen minutes, then add the cranberries andwater and a little sugar but not enough to take away the acid of the fruit;

put in 2 glasses of wine. Boil for 20 minutes, strain and serve cold.

I 15. Orange Toddy.—Take two ounces of powdered sugar, four ouncesof strained orange juice, a strip or two of orange rind, half a pound of

crushed ice and two ounces of old whiskey. A little shredded pineapple im-

proves this recipe greatly.

16. Milk Punch.—Put the thin rind of half a lemon into a quart of

good milk in a double boiler and let it come to a boil. Beat together the

yolks of 2 eggs and 4 ounces of sugar. Take the lemon rind from the milk,

add the sugar and egg, also 8 tablespoonfuls of rum and 4 tablespoonfuls

of whiskey. Whisk until the mixture froths, but do not let it boil again.

17. Tom and Jerry.—Beat 4 eggs until they are very light. Into each

glass put 3 tablespoonfuls of the egg, 3 tablespoonfuls of whiskey and 2 tea-

spoonfuls of sugar; add a pinch of ground cloves, cinnamon and allspice andmix well. Fill the glasses up with boiling water and serve as soon as cool

enough to drink.

18. Gfape Juice.—Cover 8 quarts of picked grapes with 2 quarts of

water and bring to a boil; strain same as jelly, then add 2 pounds sugar;

let boil 8 or 10 minutes, then seal.

19. Raspberry Vinegar.—Pour 1 quart of wine vinegar over 2 quarts

of red raspberries and let stand over night; strain through jelly b^g on 2

quarts of fresh berries. Next mbrning repeat this, making in all 6 quarts of

berries and 1 quart of wine vinegar. Then to each pint of liquid add %pound of sugar and boil for 20 minutes. Bottle when cold. Proportion for

beverage, 2 tablespoonfuls to 1 glass of water.

20. Blackberry Wine.—First measure the berries and bruise them ; add

1 quart of boiling water to each gallon; let the mixture st»tnd 24 hours,

stirring occasionally ; then strain off the liquor and put into a cask ; to every

gallon add 2 pounds of sugar ; cork tight and let stand till the next October,

when it will be "ready for use. It may be bottled if desired.


21. Christmas Temperance Punch.—To 4 pounds of sugar and 2 quarts

of water add the grated yellow rind of 4 lemons and G oranges. Stir until

the sugar is dissolved and then boil for 10 minutes. Strain, and when cool

add the juice of the oranges and lemons and two tart baked apples whichhave been passed through a sieve. When wanted, put a small piece of ice

in the punch bowl, pour over the syrup, add a pint each of grape juice andginger ale, and enough eflfervescing water to make it palatable.

23.^ Farmer's Soda.—Strain the juice of a lemon and put into a mediumsized tumbler ; after adding a tablespoonful of powdered sugar, fill the tumblei

% full of cold water; stir until the sugar is dissolved, then add a teaspoonfulof soda, stir and drink while effervescing.

23. Welsh Nectar.—To a gallon of water add 2 pounds of loaf sugar andthe grated rind of 3 lemons; boil for 10 minutes and when cold, strain. Putinto bottles each containing 24 raisins, seeded and chopped fine. Cork andset in a cool place, shaking every day for three or four days. This will keepfor a week or two if well corked and in a cool place.

24. Grape Granite.—To a pint of water add a pound of sugar and boil

for 5 minutes. When taken from the stove add the juice of 1 orange and1 lemon. Add a pint bottle of grape juice when it is cool and chill with ice.

25. Cherry Shrub.—Take a quart of very ripe stoned cherries andmash through a colander ; add these to a quart of water and a pound of sugarwhich have been boiled for 5 minutes; also add the juice of a lemon; strain

and set aside until cold. Partly freeze or serve with shaved ice.

26. Various Fruit Waters.—Nearly all kinds of fruit waters are madeafter the same recipe. Mash the fruit and add enough water and sugar to

make of the right flavor and consistency. For instance, to make currantwater mash a pound of ripe currants and add l^ pound of raspberries if youhave them; strain the juice through a sieve and add a pound of granulatedsugar and set aside. When ready to serve add enough water to make it

palatable.

27. Cottage Beer.—Put a peck of good wheat bran and 3 handfuls of

hops into 10 gallons of water and boil together until the bran and hopssink to the bottom. Then strain it through a thin cloth into a cooler andadd 2 quarts of'molasses when it is about lukewarm. As soon as the mo-lasses is dissolved, pour the mixture into a ten-gallon cask and add 2 table-

spoonfuls of yeast. When fermentation is over with, cork up the cask and it

will be ready for use in four or^ve days.

28. Ginger Beer.—Add 6 ounces of bruised ginger to 3 quarts of waterand boil for 30 minutes ; add 5 pounds of loaf sugar, ^ pound of honey, a gill

of lemon juice and 17 quarts more of water; strain through a cloth and whenit is cold add 2 drachms of essence of lemon and the whole of an egg. It

may be bottled after it has stood for three or four days.

29. Spruce Beer,—Add 2 ounces of hops to % gallon of water, boil for

30 minutes and strain; add 8 gallons of warm water, 1 gallon of molassesand 4 ounces of essence of spruce dissolved in 1 pint of water; put it in aclean cask, shake all well together and add %, pint of yeast; let stand andwork for six or seven days, or less if the weather is warm. When drawnoff, add 1 teaspoonful of molasses to each bottle.

CANNING, PRESERVING AND JELLY MAKING. 185

CANNING, PRESERVING, AND JELLYMAKING.

" It is the bounty of nature that we live;But a philosophy that we live well." —Seneca.

Canning Table,' Time ior

BoilingFruit,

Kind of Fruit. Minutes.

Apricots 10Apples, Crab , 25Apples, Sour loBlackberries 6Cherries 5Currants ._ 6Gooseberries 8Grapes, Wild 10 •

Huckleberries 5

Peaches, in halves 8

Peaches, whole 15Plums 10Pineapple : 15Pears, Bartlet, in halves 20

'

Pears, small, sour, whole 30Quinces 30Rhubarb 10Raspberries i 6Strawberries 8

Tomatoes , 30

6 to

6 to

Quantityof SugarPer Quart,Ounces.

8

8

66688

S4

4i

8

6G

8

8 to 108 to 10

4

8

4 to4 to4 to

6 to

Remember that one level cupful of granulated sugar weighs about eight

ounces.

<:anned fruits.

(All Kinds.)

^ ^ When canning fruit see that the cans and elastics are perfect and that the

tops fit properly. Put the cans and covers into a kettle of water and bringslowly to the boiling point. Dipping the elastics into the boiling water will

be sufficient to sterilize them. Set the cans in a pan on the stove and fill

to overflowing with the fruit which should be boiling hot. Put the top onquickly and screw it down tightly. As the fruit cools the tops should bescrewed down again and again to keep tight. It is best to use glass cans.

To test whether they are air tight turn thetti upside down as soon as theyare filled. The juice will ooze out if they are not air tighfr. Each can shouldbe wrapped with paper to exclude the light and then set in a dark place that;

is cool but dry. The cans should be examined two or three days after filling,

and if syrup leaks out from the rim the fruit should be recooked and usedior jam or jelly.


PRESERVES.

(All Kinds.)

Preserves must be made with the greatest care. As soon as pared,

peaches, pears, apples and quinces should be placed in cold water to keepthem from turning dark. Many fruits, such as pears, quinces, citrons, water-melon rinds, cherries, currants, etc., harden when put at first into a thick

syrup. To prevent this they should be cooked first in water or thin syrupand the rest of the sugar added later. Apples, peaches, plums, tomatoes andstrawberries are likely to become too soft in cooking. It is a good planto pour the hot syrup over these fruits or to put the sugar over them andlet them stand several hours. Either method extracts the juice and hardensthe fruit.

Preserves should boil gently to avoid burning and to let the sugarpenetrate the fruit. As a general rule, from three-fourths to a pound of

either loaf or granulated sugar is used for each pound of fruit. Put sugaf"and water over the fire in a porcelain kettle. Beat lightly the whiteof an egg with two tablespoonfuls of water and add to the syrup just be-

fore it boils. As it begins to boil the scum should be carefully removed.

CANNING FRUITS, MAKING PRESERVES, JELLIES, ETC.Simmer until the preserves are clear, then take out each piece with a

skimmer and put at once into the jars. Stew the syrup until it " ropes"

from the spoon,' skimming off the scum which arises; then pour the syrupover the fruit in the jars and seal. When preserving apples or peaches it

is an improvement to add a few slices of lemon or orange. To keep pre-

serves from sugaring add a little tartaric when cooked.

MARMALADES.Marmalades and fruit butters will require less boiling and will be

smoother and better flavored if the fruit is well cooked and mashed beforeadding either sugar or vinegar. They should be stirred constantly with anapple butter stirrer.

JELLIES.For jelly, select fruit that is not too ripe as it will jelly better and have

a better flavor. It should be heated as the juice can then be better extracted.

Jelly should be strained twice and will be much lighter if allowed to hang anddrip over night. Heat the juice, then add the sugar which should first beheated in the oven. Jelly should be boiled rapidly in a panwith a large bottom.It should not stop boiling till done, which usually requires fifteen or twentyminutes. If a little gelatine be added it will not need to be cooked so longand will be of a lighter color. After the glasses are filled they should be set

in the sun till cold, then a piece of writing paper should be placed directly

on the jelly and another piece fastened over the glass with a rubber band.Moulding may be prevented by putting a teaspoonful of sugar on top of

the jelly in the glass.

I: Grape Marmalade.—Two pounds seeded raisins, 3 cups granulatedsugar, 1 pound English walnut nieats; remove seeds and skins of grapes;cook 20 minutes.

CANNING, PRESERVING AND JELLY MAKING. 187

2. Quince Honey.—One quart of quinces grated fine, 1 quart of sugar,1 pint of water. Boil about 30 minutes after it comes to a boil.

3. Orange Marmalade.—This is much more satisfactory if made in smallquantities. Take 3 oranges and 1 lemon ; slice very thin, not using the ends.Place in a bowl and pour over it 3 pints of cold water ; let stand for 24 hours.Then boil in a porcelain kettle until very tender and let stand for another24 hours. Then to 'every cup of fruit and liquid add a cup of sugar and boilbriskly for about an hour. Try, and the minute it jellies remove from thefire and fill hot dry glasses. Let stand two days .before sealing.

- 4, Quince Honey.—Grate one large quince, add 2 cups of sugar andYz cup of water.- Boil 20 minutes.

5. Cooking Apricots.—Boil apricots for 5 minutes in water to which% teaspoonful of soda has been added and you will be surprised at the smallamount of sugar it takes to sweeten them when cooking.

6. Canned Com.—Âdd 1 cup of salt to 1 gallon of corn cut off theears; mix well together and. pack in jars and steam 3 hours. Screw the lidson the Mason jars tight before steaming.

7. Canned Elderberries (Excellent).—Add 21/2 pounds of sugar and 1pint of pure cider vinegar to 7 pounds of elderberries; boil 1 hour. Thenseal in jars. This wilPfill four jars and is excellent for pies.

8. Canned Beans.—Pack the beans in tight jars after stringing andbreaking in small pieces. Put a teaspoonful of salt on the tops, and coverthem with cold water. Seal jars tight. Place the jars in a boiler of coldwater and let boil from 3 to 4 hours.

'9. Canned Rhubarb.—Peel the rhubarb and cut into small pieces, packin jars, fill with cold water, seal tight ; when ready to use will not need as muchsugar as when fresh.

10. To Cook Cranberries.—To 1 quart of cranberries add 1 teacup ofwater and put them over the fire. After (yoking 10 minutes, add 2 heapingcups of sugar, and cook 10 minutes longer, stirring frequently. Pour theminto a bowl or mold and when cold they may be removed as a jelly. If pre-ferred, they may be strained through a siieve before putting in sugar.

11. Preserved Cherries.—Ûse rich, red cherries ; stone and weigh them,adding % pound of loaf sugar for each pound of fruit. Let the fruit, stonedand sweetened, stand in a stone jar over night; in the morning. put them in

the preserving kettle and cook until clear. Put in tumblers ; cover the tops,

when cool, with melted paraffine before putting on covers.

12. Strawberry Preserves.—Talce equal parts by weight of sugar andfruit ; the -berries should be solid, used as soon as ready and not sugareddown. Use just enough water to keep them from sticking and put berries,

sugar and water all on at the same time and cook for 20 minutes. Thenspread on flat dishes and set in sun for 3 or 4 days and then put in glass jars.

They will need no more heating or cooking. These are considered fihe.

13. Pear Chips.—^Ten pounds of pears sliced thin, 7 pounds of sugar,

4 lemons boiled soft; press out the juice and pulp; chop the peel very fin^.

Boil the sugar and fruit together until soft; then add the lemon, % pouhdgreen ginger root scraped and cut into bits. Let all boil slowly until quite

thick. Can be put in jelly glasses and sealed with paper. Very fine.

14. Gooseberry Conserves.—Six quarts green gooseberries, 6 poundsgranulated sugar, 2 pounds seedless raisins, 5 oranges. Remove the stems from

188 THE PEOPLE'S HOME RECIPE BOQK.

the berries, and chop the raisins rather coarsely. Cut the oranges into halves

and take out the juice and pulp, removing the seeds ; cook peel of three of

them soft in enough boiling water to cover, changing water once or twice;

drain ; remove the white part from the peel by scraping with a spoon. Thencut into narrow strips

;put sugar, berries, orange peel, juice and rind together

in a kettle and heat slowly until the syrup is thick.

15. Quince Honey.—Take four pounds of granulated sugar and 1 pint

of water and boil for 20 minutes. Constantly skim syrup until clear; grate

ly^ quince very fine ; then pour into the syrup and let boil 10 minutes.

16. Orange Marmalade.—Cut the oranges in halves; take out the pulpwith a spoon; take 1 lemon to 5 oranges, preparing the same way. Thencut the shell of the oranges in two, scrape out the white lining and put the

skins on to boil; weigh the pulp, take half as much sugar and simmer to-

gether 15 minutes. When the skins are transparent and tender, take upand, putting several pieces together, cut it quickly into the Jiarrowest pos-

sible strips. Mix these with pulp and sugar ;- cook until very thick. Put in

glasses and when cold, seal.

17. Lemon Marmalade.—^Take 6 lemons and slice them thin; removeonly the seeds; add 3 pints of cold water to each pound of sliced fruit; let

this stand for 24 hours, then boil until the chips" are tender ; pour into anearthen bowl and let stand until next day^ Then weigh and, to everypound of pulp, add 1% pounds of sugar; boil until the syrup jellies and the

chips are transparent.

18. Lemon Butter.—^Juice and grated rind of 2 lemons, 2 cups of sugar, 2

eggs, small lump of butter ; boil 10 minutes in a double boiler.

19. Canned Elderberries.—Add 4 pints of sugar and 3 pints of best cider

vinegar to each peck of cleaned elderberries. Cook until well done and, can.

20; Tomato Preserves.—Scald and peel carefully some small tomatoes

(yellow preferred), add an equal weight of sugar and let stand over night;

pour off all the juice and boil until it is a thick syrup; add tomatoes andboil until transparent. A piece of ginger root or 1 lemon, sliced thin, to

a pound of fruit is a good addition. Excellent.

21. Pieplant Jelly.—Cut pieplant into small pieces, without peeling;

cover with water ; boil to a pulp ; then strain through a flannel bag. Bring

the juice to a boil and for each pint add a pint of sugar; boil for about 2S

minutes or until it will jell.

22. Orange Marmalade.—One dozen navel oranges and 2 lemons; cut

in small pieces, the smaller the better. Cover with 3 quarts of water and let

stand 24 hours. Then measure the juice and allow 1 pound of sugar to 1

quart of juice and,boil until tender or transparent._

23. Canned Apple Sauce.—Put apple sauce into hot jars and seal at

once and it may be kept either for table use or for pies till apples are out of

the market.24. Canned Pineapple.—Pare the pineapples and carefully cut out all

the eyes ; chop them fine and weigh ; add the same weight of sugar;put into

a large crock, mix thoroughly and let stand 24 hours; fill the cans full and

seal tight. In about two weeks look them over to see that none are spoil-

ing. If they are, heat them again and refill cans.

PICKLING. 189

PICKLING.Including Recipes for all Kinds of Pickles, Catsup, Chow Chow, Chili Sauce,

Chowder, Piccalilli, Etc.

" Peter Piper picked a peck of pickled peppers.''

It is always best to use cider vinegar in making pickles as other kindseat the pickles or make them soft. Vinegar which is too strong should bediluted with water. The vinegar should never be boiled but should be pouredon the pickles hot as it comes to the first scald. If pickles are put into brinethe brine should be strong enough to float an egg. A heaping pint of coarsesalt should be used to each gallon of water. Never put pickles into anythingthat has previously held any kind of grease and never let them freeze. Agood way is to put pickles in bottles and seal while hot. Put a slice or twoof horseradish into the jar with pickles. It will soon sink to the bottom,'caking the scum with it and leaving the vinegar clear.

1. Beet Pickles.—One quart of beets chopped fine, 1 quart of cabbage,1 cup sugar, 1 teacup grated horseradish, 1 teaspoonful salt, 1 teaspoonfulpepper. Mix all together and cover with cold vinegar; can in air tight cansand keep in dark place.

2. Chopped Pickles.—Two large heads of cabbage, 1 peck of green to-

matoes, 3 green peppers, 1 small cup salt; chop, mix, let stand over nightand drain. Cover with cider vinegar. Boil until soft; drain again and mixwith 1 tablespoonful mustard, 1 tablespoonful cloves, 2 pounds of raisins,

3 pounds of sugar, i/^ cup grated horseradish, 3 chopped onions, celery andsalt to taste. Hot vinegar ênough to make moist. Can rather dry.

3. Chow Chow.—Two heads of cabbage, % peck green tomatoes, 1 large

ripe cucumber, 2 large onions, 9 large, red sweet .peppers, 10 cents worth of

white mustard seed, 10 cents worth of black mustard seed, 2 ounces celery

seed, % pint salt, 1 coffee cup grated horseradish. Mix cabbage, tomatoesand salt ; let stand 4 hours in colander to drain ; drain onions and cucumbers

;

scald 1% gallons of vinegar and 3 pounds brown sugar and pour over the

mixture; heat thoroughly. This makes 10 quarts.

4. Sliced Cucumbers.—Peel and slice a gallon of cucumbers and soakover night in weak salt water. Drain and put them in weak vinegar on the

stove and let them get hot ; drain and pack them in glass jars. Take one quart

of vinegar, a few slices of onions, sugar and spices to taste ; let it come to

a boil. Then, while hot, pour this over the cucumbers and seal.

5. Dill Pickles.—Fill a stone jar with alternate layers of grape leaves,

fresh cucumbers, dill and salt. Cover with water and an inverted plate;

place a brick on the plate to hold all under water. The cucumbers will

be ready to use in about two weeks.6. Cucumber Pickles.—Wash some cucumbers from 1 to 2 inches long

;

let them stand in moderately strong brine for 12 hours; remove from brine

and place in a porcelain kettle; cover them with weak vinegar and let cometo a boil. Pack in glass cans. In another vessel bring to the boiling point

some strong cider vinegar with mixed spices and sugar, allowing ^ cupof sugar to 1 quart can of pickles. Fill up can with hot spiced vinegar andseal at once.


7. Green Tomato Pickles.—Chop fine 8 pounds of green tomatoes;

add 4 pounds of brown sugar and boil 3 hours; add 1 quart vinegar, 1 tea-

spoonful each of mace, cinnamon and cloves, and boil 15 minutes.

8. Tomato Higdom,—Mix lYz cups of salt with 1 bushel of green to-

matoes chopped fine and let them stand over night. In the morning, after

pressing hard to extract all juice, add 1 cup mustard, 3 pounds sugar, 12

red peppers chopped fine, % cup celery seed. Mix thoroughly and pack in

jars.- Over this pour half a gallon of hot vinegar.

9. Mustard Pickles.—One quart large cucumbers, cut in pieces; 1 quart

small cucumbers, 1 quart large tomatoes, 3 heads cauliflower, 2 quarts verysmall onions, 6 red and green peppers cut in strips. Put all in separate dishes

of salt and water and let stand over night. In the morning drain off and cookin separate dishes" of clear water until nearly tender. Then put together

and boil a short time in the following paste : One ounce pulverized tumericseed, y2 pound ground mustard, 3 cups of flour, 7 cups sugar, 1 gallon

vinegar. "-

10. Pickled Peppers.—Cut the stems and rind from the peppers. Thenput into strong hot brine, repeating this for three mornings, and then drain

off and cover with hot vinegar. When wanted, take out of brine and stuff

with creamed sweetbreads and mushrooms and êrve on lettuce leaves.

A very pretty and appetizing luncheon dish.

11. Sweet Pickled Peaches.—Wash clean several pounds of peaches thatare not too ripe ; it is best to use clings and do not peel them. Put into a porce-lain kettle 3 pounds of brown sugar, 1 pint of strong cider vinegar and asmall handful each of cinnamon and cloves and bring to a boil. Put in as

many peaches as the liquor will cover ; cook until moderately soft and put into

jars. Cook all alike and, poUr liquor over them.12. Sweet Pickled Prunes.—Four pounds of prunes, 1 pint of vinegar,

2 pounds of sugar, 1 ounce each of cmnamon and cloves, and % ounce of

ginger. Boil the vinegar, spices and sugar together 10 minutes ; after soak-ing the prunes for 2 or 3 hours and steaming them 10 or 15 minutes, pour the

hot vinegar over them and boil all together until the prunes are tender.

These wilt be found excellent.

13. Gooseberry Catsup.—To 1 pound of gooseberries use % pound of

sugar, spices to taste ; 1 pint of vinegar to 10 pounds of fruit. Boil 2 hours.14. Celery Sauce.—Two stalks (arrow-root) celery, 15 large ripe to-

matoes, 3 red peppers, 2 onions, 1% cups vinegar, 2 spoonfuls salt, 8 table-

spoonfuls sugar; chop all fine and boil IV2 hours. ^

" 15. Tomato Sauce.—Melt 2 tablespoonfuls butter; add 2 tablespoonfulsflour and 1 pint strained tomatoes ; also a small bay leaf, slice of onion, 1 tea-

spoonful salt, a dash of pepper, 2 cloves and a bit of mace ; simmer 15 min-utes; strain and serve.

16. English Chow Chow.—One quart of cabbage, 1 quarfôf green to-

matoes, 1 quart of onions, 1 quart of cucumbers (pickle), 6 green peppers.Chop fine, put in weak salt water and scald until tender; strain and whilehot pour paste, also hot, over the mixture.

Paste.—One cup of sugar, 1 cup of flour, 1 tablespoonful each of tumericand celery seed, 6 tablespoonfuls of ground mustard, 2 quarts of pure cidervinegar. This makes oris gallon.

17. Tomato Ketchup.—^Twelve ripe tomatoes, 4 green peppers, 2 large

onions, 2 tablespoonfuls salt, 4 cups vinegar, 2 tablespoonfuls ginger, 2 table-

PICKLING. ,191

spoonfuls brown and white sugar, 1 tablespoonful mustard, 1 tablespoonfulcinnamon ; boil all together 3 hours or until thick enough.

18. Damson Plum Catsup.—Put 2 quarts of ripe damson plums in astone jar and cook them with good vinegar ; let them stand for 3 or 4 days, thenwith the hands mash them up and put them through a sieve; have yourkettle xeady and to a pint of liquid add one pound of brown sugar and sea-

son to taste with allspice and cinnamon, beaten fine; let it boil % hour; skimit while boiling. When cold, bottle and cork.

19. Chowder (Very Fine).—One peck green tomatoes, 1 dozen sweetpeppers, 1 dozen onions, all chopped fine ; sprinkle over 1 quart âit, let standover night. In the morning drain off and cook one hour in 1 quart vinegar;drain again. Mix with 3 quarts vinegar, 1 bowl sugar, 1 teaspoonful eachground cinnamon, celery seed, ground mustard (or seed)', and boil 15 minutes.If liked, one may add allspice, cloves and 1 pint grated horseradish.

20. Com Sauce.—Three dozen corn, ^ dozen red peppers, % dozengreen peppers, 1 cup salt, 3 pints cider vinegar, 1^^ pints sugar, 1 large or

2 small heads of cabbage, 2 tablespoonfuls tumeric powder. Slice corn fromcob without boiling. Take seeds from peppers and chop fine. Slice cab-

bage fine. Mix all together apd boil half an hour. Seal in glass jars.

21. Pickled Cabbage.—One gallon of finely cut cabbage, 2 green pep-

pers cut fine, one pound sugar, 1% cups mustard seed, 1% spoonfuls of salt,

3 tablespoonfuls of celery seed, 1 cup grated horseradish, a small piece of

alum. Pack in crock and cover with heavy muslin. Then cover with old

cider vinegar. No cooking in this.-

:

22. Stuffed Peppers.—Soak 3 dozen peppers in salt water over night,

then make the filling. Take one head of cabbage and 2 bunches of celery andchop both fine; spices to taste, also some of the seeds of peppers; 1 quart

of water, 2 quarts of vinegar, 1 pint of sugar; boil for 30 minutes. Pourover peppers while hot.

23. Bordeaux Sauce.—One gallon green tomatoes, 2 gallons chopped

cabbage, 1 dozen onions, 1% pounds brown sugar, salt to taste, 1 dozen

green and red peppers, celery seed and one bunch celery, allspice to taste,

cloves, tumeric powder, mustard seed or 3 tablespoonfuls ground mustard

;

boil 20 minutes.

24. Piccalilli.—One gallon green tomatoes sliced, 6 good sized onions

sliced, 1 pint granulated sugar, 1 quart pure cider vinegar, 1 tablespoonful

salt, 2 tablespoonfuls mixed spices. Mix all together and stew until tender,

stirring continually; put in fruit jars and seal.

25. Euchered Crab Apples.—Cook nice crab apples till tender; drain;

pack in jars with a few whole cloves and pieces of cinnamon bark in each

jar. Make a syrup of the proportion of 1 quart of good vinegar to 3 pints of

sugar ; boil the syrup 5 minutes ; skim, then pour over fruit and seal. These

are excellent.

26. Small Cucumber Pickles.—Soak over night 50 cucumbers in warmsalt water containing a piece of alum the size of a hazelnut. Then drain

oflf the water and wipe each pickle dry. Place in a jar. Take % pint of water

and 1 quart of cider, vinegar and mix spices with whole horseradish

root; let come to a boil, then pour over the pickles and seal.

37. Spanish Pickle.—One gallon of cabbage, 1 gallon of ripe cucum-

bers chopped fine, 7 pods of green peppei", 1 pint of salt; drain all together

24 hours. Then mix 1 gallon of vinegar, 1 ounce of white mustard seed, 1


ounce of black pepper, horseradish and celery seed to taste, 1 ounce of

tumeric and 3 pounds of brown sugar; then add to this cucumbers, etc. andcook one hour.

28. " Dandy " Home-Made Pickles.—Make a brine of salt and waterstrong enough to float pickles. Leave the pickles in this over night; drainin morning. Make kettle of water slightly sour and add lump of alum size of

hickory nut ;-put pickles in this till heated through but not cooked ; then wipeon dry cloths and pack in quart jars; add to each jar ^ teaspoonfuf wholemustard, 2 teaspoonfuls celery seed, a pinch of cayenne pepper, 3 tea-

spoonfuls sugar, 2 parts vinegar to 1 part water; heat, fill jars and seal.

29. Spiced Peaches.—Eight pounds of peaches, 4 pounds sugar, 1 ouncecloves, 1 ounce cinnamon, % ounce mace, one pint vinegar; boil the juice

three times; in the third, boil the fruit until soft; if there is too muchjuice to cover them, boil down until just enough. ^

30. Canned Beets.—Cook the beets until -tender, slice and pack in

jars, put sugar and salt to taste on top and then pour scalding vinegar overuntil jars are filled. Seal tight.

31. Canned Cucumbers.—Slice the desired number of peeled cucum-bers; sprinkle a little salt over them; let stand for 30 minutes, then drain;

do not squeeze; pack them in jars; pour cold vinegar over them and seal

tight. When ready to use, season to taste with pepper and onions.

32. String Bean Pickles.—Wax beans are best for these pickles. Cutoff the ends, string and steam over boiling salt water until they are easily

pierced with a fork; drain on a cloth and when cold pack in a jar, puttinga little red pepper between the layers. Make a spiced vinegar by adding1 cup of sugar and a teaspoonful each of white mustard and celery seed to

each pint of vinegar. When hot pour this over the beans, weight and let

stand for 3 or 4 days in a cool place. Then drain, reheat the vinegar, coverthe beans with horseradish leaves, pour on the hot vinegar or syrup, andlet stand a week before using. These are fine.

33. Mixed Pickles.—^Two quarts cucumbers, 1 quart onions, 1 quartgreen tomatoes, 3 green peppers, 1 large cauliflower; cut all in pieces andsoak over night in salt and water. In the morning scald in the same brine

and then make a dressing of 2 quarts vinegar, ly^ cups sugar, 1 cup flour

moistened with vinegar, 3 tablespoonfuls prepared mustard, 2 tablespoon-fuls tumeric dissolved. Pour off the brine and put on the dressing and bringto a boil, then can and seal. Very fine.

34. Sour Cucumber Pickles.—One gallon vinegar, 2 ounces white ginger .root, y2 pound ground mustard, 2 ounces white mustard seed, 1 pound smallonions, 1/4 pound salt, 2 ounces whole black pepper, 2 ounces whole cloves,

2 ounces ground cinnamon. Put the salt and onions in 3 quarts of thevinegar, cold; tie the spices in a thin muslin bag and boil a few minutes in

the remaining quart of vinegar; when cold, put all together; wash the cu-cumbers and drop them into this liquor as soon after gathering as possible.

35. Chili Sauce.—Two large ripe tomatoes, 3 onions chopped fine, 3

green peppers chopped fine; cook together until soft and put through thecolander ; then add 3 tablespoonfuls of salt, 1 cup sugar, 3 teaspoonfuls groundcinnamon, 2 teaspoonfuls ground ginger, 1 teaspoonful ground cloves, 2cups good vinegar; cook until as thick as desired, then bottle and seal. Ex-cellent.

36. Cold Catsup.—Peel and slice 1 peck ripe tomatoes, sprinkle lightly

PICKLING. 193

with salt, let stand 2 hours and drain off the water; add S horseradish rootsgrated or put through the vegetable chopper, Va teacup fine salt, Vg teacupwhite mustard seed, 1 teaspoonful black pepper, 2 red peppers chopped finewithout seeds; if liked, 4 ounces of coarsely chopped celery; 1 tablespoonchopped onion, ^ cup sugar, 1 teaspoonful ground cloves, 2 teaspoonfulsground cinnamon, 3 pints of vinegar. Mix cold. Tie a cloth over but do notseal.

37". Watermelon Pickles.—Pare off the green and the red parts ofwater-melon rinds, saving only the white; cut m any desired shapes; placein a jar, alternating small quantities of rind with a little salt. Let stand fora day or two in a cool place, then thoroughly rinse; put on to boil withequal parts of vinegar and water and add a level teaspoonful of pulverizedalum. Boil till you can pierce with a fork, then rinse again. For the syrupuse one quart of vinegar to 3 pints of sugar and whole cloves, allspice andcinnamon in a small bag. Boil down to suit your taste. Just before taking

' off, put the rinds in and boil a little longer. Can and seal.

38. Cucumber Pickles.—Wash the cucumbers and put into glass cans.For one quart can add a dessert spoonful of salt and fill with vinegar. Canfreshen and put into clear vinegar when used.

39. Sweet Pickles, Pears, Peaches and Apples.—Seven and one-halfpounds of fruit, S^^ pounds sugar, 1 pint vinegar, whole cloves and stick cin-namon as preferred. Boil sugar, vinegar and spices and add fruit. Boil untileasily pierced with fork. Remove fruit and put into cans or jars. Boil downthe syrup and pour over the fruit.

40. Com Salad.—Twenty ears of corn, 1 cabbafe, 3 green peppers,4 good sized onions, 4 cups vinegar, 2 cups sugar, 1 teaspoonful tumeric pow-der, 2 tablespoonfuls mustard ; cut corn from ears ; chop fine the cabbage,peppers, and onions together and cook slowly for a few minutes. Can whileboiling hot.

41. Mexican Chili Sauce.—Stew long red peppers until soft in sufficient

water to cover. Scrape red pulp from inside of skin; reject skin and seeds.

Make a dressing of flour with ham or bacon grease, hot water and salt; add,chili; serve with meat.

42. Pickled String Beans.—String the beans and cut them into inchlengths. Let them stand in strong brine 8 days, changing it 3 times. Drainand lay in clear cold water for 1 day, then dry between the folds of a towel.Pack in glass jars with scalding vinegar which has been brought to a boil

with a minced onion, a dozen whole cloves, a heaping tablespoonful of mus-tard seed and 4 blades of mace. Screw on the tops and do not use for a monthor six weeks.

43. Pickled Peaches (that will keep).—Four pounds of sugar and onepint of vinegar to 12 pounds of fruit. Put sugar and vinegar together andboil, then add the fruit and let it corne to a Boil. Next day drain off the

liquor and boil again. Do this 3 times and your pickles are delicious. Addcinnamon to the liquor and stick 2 or 3 cloves into each peach.

44. Cucumber Catsup,T.-One-half bushel full-grown cucumbers ; peel andchop them, sprinkle with salt, put in sieve and let stand over night ; add 2-

dozen onions cut up small, i/g pound white mustard seed, % pound black mus-tard seed, 2 dozen black peppers, ground. Mix well with best cider vinegar,

making it the consistency of thick catsup and fill jars, tying up closely. ' Nocooking required.

iM THE PEOPLE'S HOME RECIPE BOOK.

45. Tomato Catsup.—One bushel good ripe tomatoes, % gallon' cider

vinegar, % pound allspice, 2 ounces cloves, 3 tablespoonfuls black pepper,6 large onions or 2 heads of garlic, 1 pint salt, 4 large red peppers ; cook thor-

oughly and strain through sieve, then boil till it is thick enough and addvinegar.

46. Chili Sauce.—One-half bushel tomatoes, y^ peck onions, 4 table-

spoonfuls salt, 2 tablespoonfuls each of cloves, cinnamon and allspice, 3 table-

spoonfuls black pepper, 3 cups sugar, 1 gallon vinegar ; chop onions fine, mixeverything together and boil constantly one hour and 15 minutes. Dandygood just as it is.

PRESERVING MEATS.Including Curing, Smoking and Pickling Meats; Making Corned Beef,

Sausage and Mince Meat and Preserving Eggs.

"There's no want of meats, sir.

Portly and curious viands are preparedTo please all kinds of appetite."—Massenger.

1. Corned. Beef.—For 100 pounds of beef take '^ pounds of salt, 1 poundof sugar, 1 ounce of saltpeter and 4 gallons of water; dissolve the saltpeter

in a little hot water and add it and the salt and sugar to the water ; scald thecrock, pack the beef, sprinkle on a little salt and then pour on the brine andbe sure to keep well weighted so that every particle is kept under the brine.

2. Dried Beef.—Brown salt like coffee and while hot roll each piece of

beef in it thoroughly;pack in a crock and let it remain five days ; take, out,

wash well and hang up to dry.

3. Curing Hams.—To each gallon of water add 1% pounds of salt, %pound of sugar and % ounce of saltpeter; dissolve saltpeter in a little hotwater and mix all together; rub the hams with salt, pack in a well scaldedcrock, pour on the brine and be sure to weight well and keep-all under brine.

4. Curing Hams.—When thoroughly cold after killing, trim them nice

and smooth; pack them in "salt and let them remain five or six weeks, thendip into boiling brine; rub the flesh side with pulverized black pepper as

long as it will stick. Hang in dry place.

5. To Keep Smoked Hams.—Riib the flesh part with molasses andsprinkle on all the black pepper that will stick. Hang where they will keepdry.

6. Pickle for Beef or Ham.—For each hundred pounds of beef or hamuse'9 pounds of salt, 4 ounces of saltpeter, 3 ounces of saleratus and 2 quarts

of molasses; add water to make enough brine to cover meat. Scald brine.,

skim and let cool before pouring on meat.7. To Preserve Sausages.—Roll into small thin cakes and fry until well

done; then pack closely in jars and pour melted lard over them till the top is

covered an inch deep. Set in a cool place and you will have nice sausage all

summer.8. Curing and Smoking Hams.—Hang the hams up for a week or ten

PRESERVING MEATS. 195

days. If kept perfectly sweet, the longer they hang the more tender theywill be. For each good sized ham mix 1 teacup of salt, 1 ounce of saltpeter,

and 1 tablespoonful of molasses. Put the hams in a tub ; heat the mixtureand rub well into the hams; repeat this until the mixture is all used; thenlet them lie two or three days. Then put them for three weeks into brinethat is strong enough to float an egg ; take from brine, soak in cold water for

eight hours and hang up for a week or longer ; smoke from three to five daysbut be careful not to heat the haras. Apple tree wood and corn cobs aregood for smoking. Smoke the hams with the hock down. Tie the hams in-

bags until wanted for use.

9. Sausage.—To 10 pounds of chopped meat add 4 ounces of salt, 1

ounce of pepper,-^ ounce of powdered sage and ^ tablespoonful of ginger.

When cool, pack in pans, cover thick with lard and then with paper. Keepin a dry, cool place. Each time after taking some out for use, press the

paper back again.

10. Mock Sausage.-^Soak some dry bread in water and mix with it the

same quantity of finely chopped cold meat. Season with pepper, salt andsage ; make into small cakes and fry.

11. Head Cheese.—^Take the heads, feet, tongues and other convenientpieces of fresh pork ; remove the skin ; boil until all is tender and can be easily

stripped from the bones. Then chop very fine and season with pepper andsalt, and ground cloves if you like, or sage leaves may be rubbed to a powderand added. Mix well with the hand. Put into deep pans with straight sides

and press it down hard with a plate that fits the pan. Put th, under side of

the plate next the meat and place a heavy weight on it. In two or three

days turn it out of the pan and cut into thin slices. Use vinegar and mustardover it.

12. Bologna Sausage.—Chop fine 10 pounds of beef and 2^^ pounds of

pork and thoroughly mix with it % ounce of powdered mace, ^4 ounce of pow-dered cloves, 2% ounces of powdered black pepper and salt to taste. Let stand

12 hours and stuff in muslin bags that are 4 inches wide and 10 inches long.

Lay them in ham pickle for five days and then smoke them for eight days.

Hang in a dark place.

13. Scrapple.—^Take a hog's jowl, the feet and part of the liver andheart ; cleanse, put into cold water and cook until the bones may be easily re-

moved. Chop fine and season with pepper, salt and sage. Strain the liquor onthe stove and again add the meat. Thicken with corn meal and a teacupful of

buckwheat flour till it is as thick as mush. Dip out into deep dishes andwhen it is cool it may be sliced and fried like mush. By pouring hot lard

over it you can keep it all winter. It is very nice for breakfast on a cold

morning. , .

14. Cracknels.—rThis is what is left from. frying out lard. Put th^minto a pan with a little warm water and some bread crumbs or cold corn

bread broken fine. Add pepper and salt. Fry a nice brown and serve hot.

15. Pig's Feet Souse.—After scraping, cleaning, washing and singeing

the feet, put them into a kettle with plenty of water. Boil and skim,, then

pour off the water and add fresh and boil until the bones may be pulled

out easily ; do not bone, but pack in a stone jar with salt and pepper betweeneach layer; cover with cider vin>:gar. When wanted for use, put in a hot

skillet and add more pepper, salt and vinegar if needed. Boil until thoroughly

heated, stir in a smooth thickening of flouT and water, and boil until the


flour is cooked. Serve hot as a breakfast dish. Or, when they have boiled

until tender, take out the bones and pack in a jar as above. Slice cold -whenwanted.

16. Mince Meat (that will keep).—Two pounds 6l lean beef bpiled,

when cold chop fine; 1 pound of suet minced to a powder, 2 pounds of sul-

tanas or seedless raisins, 5 pounds of juicy apples pared and chopped, 2

pounds of currants, % pound of citron chopped, 2 tablespoonfuls of mace, 3

tablespoonfuls of cinnamon, 1 tablespoonful of allspice, 1 grated nutmeg, 1

tablespoonful of fine salt, 3 pounds of brown sugar, 2 quarts of sweet cider.

This mince meat will keep all winter.

17. Pressed Beef.—^Take the desired amount of the cheaper pieces of

beef and let there be a little fat so that it will be " marbled " when pressed.

Lay in weak brine over night, then rinse and boil until very tender or until

it will fall apart easily. Water may be added at any time, but only enoughshoula be used to keep it, from burning. Keep closely covered so as to retain

the flavor. Remove the meat from the liquor and chop fine. Skim all the

grease from the liquor and add to the liquor a tablespoonful of gelatine for eachfive pounds of beef. Boil the liquor down until the gelatine is dissolved

and the liquor is like jelly. Mix_it, with a little salt and spices to suit, in

the chopped beef ;pack in jars ; cover with a plate and weight down. It will

keep several months in- winter. It should be sliced when wanted for use.

When using, keep it covered with cloth wet with salt water. Garnish withsliced lemon.

18. Preserving Eggs.-^Pour three pails of water over four quarts of un-slacked lime and when it is cold add one-half pound of salt and one ounceof cream of tartar. Eggs covered with this liquid will keep a long time. '

'*WHAT TO DO" AND ''HOW TO DO IT."Including Various Recipes of All Kinds.

" We have gathered a posie of other men's flowers

And nothing but the thread which binds them is ours."

I. Blacksmith's Borax for Welding.—One ounce of salt, one ounce salt-

peter, two ounces copperas, four pounds of sand; mix.'2. Washing Fluid.—One ounce of salts of tartar, one ounce of carbon-

ate ammonia, one box Babbit's lye, one gallon of soft wafer. Use one-half

teacup to a washing.3. Furniture Dressing.-Ûse equal parts of alcohol and raw linseed

oil. First remove all greasy substances, then apply with a soft woolen cloth.

4. Washing Fluid,—One box of lye and fiye cents worth of borax,

salts of tartar and dry ammonia. Dissolve in two gallons of hot water.

Take of? fire before putting in ammonia. To be used in boiling suds.

5. To Clean Carpets.—One cake ivory soap, one bottle ammonia, five

cents worth of ether ; dissolve soap in one gallon of hot water ; when cool, addammonia and ether. Scrub small spate at a time with a brush and wipe drywith a soft cloth wrung out of warm water.

6. Wall Paper Creaner.—Ône-half cup water, one cup flour, three tea-

"WHAT TO DO" AND "HOW TO DO IT." 197

spoonfuls vinegar, three teaspoonfuls ammonia, one teaspoonful carbon oil.

Boil and stir constantly until thick ; work in small balls, and rub paper withdownward strokes. Will not streak or spot if made as directed. Fine.

7. Carpet Cleaner.—^Two bars ivory soap, four ounces soda, fourounces borax; dissolve the soap in a quart of water; add five ^[allons ofwater and, when ready to use it, add four ounces of sulphuric either; usewhile hot with scrubbing brush. You do not need to use any cloth orclean water.

•8._ Carpet Cleaner.—Ûse five cents worth of salts of tartar to one. barof white wool or ivory soap ; add this to three gallons of water. Shave thesoap up fine and let it boil. Apply with brush and drywith dry cloth. Thisis fine.

9. To Destroy Odor of Burning Lamp Wicks.—Boil new lamp wicksin vinegar and then thoroughly dry them. There will then be no odor fromthem when burning.

_10. To Remove Paint Stains from Cotton and Wool.—Old dry paint

stains may be removed from cotton arid woolen goods by first covering the

spots with olive oil or butter and then applying chloroform.11. To Preserve Eggs.—One quart of salt, one pint of slacked lime and

three gallons of water. This liquid will keep eggs for years.12. Ink Spots.—Oxalic acid will remove ids spots from books without

injuring the print.

13. Rust.—Iron rust may be removed with kerosene oil.

Sl4. To Purify Cistern Water.—Cistern water may be purified by hang-ing a bag of charcoal in the water.

15. A Tight Shoe.—Wring a cloth out of hot water and apply to the

part that is tight. If necessary renew and keep shoe on until the leather is

stretched.

16. Cleaning Plates Before Washing.—Tack a bag on the inside of the

kitchen sink door and in it keep cloths to be used in cleaning plates, etc.,

before dishwashing. Dip the cloth in water, rub on a little soap, then wipe,

instead of scrape, the dishes. A great help in kitchen work.17. To Clean Linoleum or Oil Cloth.—Instead of using soap and water,

wash with sweet milk. The milk makes it look fresh and bright withoutdestroying the luster.

18. To clean Mud from Clothing.—Ûse a corn-cob to rub the mud fromthe clothing, then brush well.

19. To Kill Insects, Such as Bed Bugs, Moths, Etc.—Hot alum wateris the best thing /known to destrqy insects. Boil alum in water until it is

dissolved; then apply the hot solution with a brush to closets, bedsteads,

cracks, or wherever insects are found. All creeping insects may be destroyed

by its use. There is no danger of poisoning and its persistent use will rid

you of the pests.

20. ^ To Remove the Smell of Onions from the Breath.—Parsley, eaten

with vinegar, will destroy the unpleasant breath caused by eating onions.

21. To Clean and Keep Oil Cloth Nice.^Wash in clean, warm, soft

water in which has been dissolved a large spoonful of borax. If hard water

is used, more borax will be needed.

23. To Mend Iron Vessels.—Mix finely some sifted lime with the white

of an egg till a thin paste is formed, then add some iron filings. Apply this to

the fracture and the vessel will be found nearly as sound as ever.


33. To Clean Lamp Chimnejrs.—Hold chimney over the steam comingfrom a boiling kettle, then wipe it inside and outside with a soft muslincloth.

24. An Excellent Furniture Polish.—Ûse equal parts of vinegar, tur-

pentine and sweet oil. The bottle should be well shaken each time before

using. Wet a cloth and rub well over the furniture, then wipe with a soft

dry cloth.

25. To Remove Tan.—^Wash with a solution of lemon juice and car-

bonate of soda; follow with the juice of unripe grapes if they may be had;if not, with " Fuller's Earth Water."

26. To Remove Wrinkles.—Melt and stir together one ounce of whitewax, two ounces of strained honey and two ounces of the juice of lily bulbs

;

apply to the face every night and it is said your wrinkles will disappear.

27. To Remove Coffee Stains.—The yolk of an egg mixed with a little

water will remove coffee stains. Glycerine will do the same. Rub out before

washing.28. To Remove Ink from Linen.—Dip the stained parts in pure melted

tallow, then wash in water.

29. To Remove Grease from Woolen Goods.—Do not put either hotor cold water upon woolens that have had grease spilled upon them. Sprinkle

the parts with either buckwheat or rye flour and let it absorb the grease

;

then brush off the flour and apply more, so continuing until all the grease

has been absorbed. Cornstarch is equally effective when used upon cloth

in the same manner.30. To Exterminate Roaches.—With a machine oil-can squirt kerosene

oil into cracks and seams behind woodwork, then sprinkle powdered boraxOver the shelves and blow it into the cracks with a powder blowdr.

31. To Keep Steel Knives from Rusting.—Dip the knives in a strongsolution of soda, four parts of soda to one of water; then wipe dry, roll in

flannel and keep in a dry place.

32. Washing Blankets.—^When washing blankets make a lather of boiled

soap and warm water and for each pailful and a half of water allow a tea-

spoonful of household ammonia. Wash in two or three waters, put throughthe wringer and hang out to dry. Choose a fine windy day so the blankets

will dry quickly.

33. To Exterminate Bed Bugs.—Ûse kerosene oil freely wherever the

bugs are found.34. Cement for Glass and Iron.—Alum melted in an iron spoon ovei

the fire makes a good cement for joining glass and iron. It is useful for ce-

menting the glass part of a lamp to its metal base and stopping cracks aboutthe base, as paraffine will not penetrate it.

~

35. To Dry Boots.—Fill wet boots with dry oats and set aside for a fewhours. The oats will draw the moisture from the boots and, swelling out, will

keep the leather from shrinking and hardening as it would do if placed nearthe fire to dry.

36. To Remove Kerosene.—Cover the spot with cornmeal; lay a paperover it and rub with a moderately heated iron. Two or three applicationswill remove the kerosene. Finely powdered chalk may be used instead''ofthe cornmeal if desired.

37. To Remove Fruit Stains.—Fruit stains may be removed from tablelinen by pouring boiling water through the cloth where it is stained-

" WHAT TO DO " AND " HOW TO DO IT." 199

38. Furniture PoKsh.—Â fine furniture polish may be made by takingequal parts of vinegar and salad oil. Apply sparingly with a flannel andpolish off thoroughly with clean cloths. Don't forget to mix lots of " elbowgrease " with this.

39. To Clean Glass.—Dampen a cloth with either alcohol or ammonia,then dip it into some finely sifted wood ashes and polish the glass. Wipe off

with a perfectly dry cloth.

•40. To Clean a Glass Decanter.—Put into it a spoonful of vinegar anda few lumps of soda. Shake it well but leave the top open or it may burstthe decanter. Rinse with cold water.

41. To Remove Panes of Glass.—Lay soft soap over the putty for afew hours and it will become soft so that it may be easily scraped away nomatter how hard it may previously have been.

43. To Clean Light Gloves.—Light gloves may be cleaned by rubbingthem with fine bread crumbs. It is best to rub them after each wearingso that they do not become badly soiled.

43. To Clean Kid Gloves.—If not too badly soiled, kid gloves may becleaned by rubbing them with a piece of oiled silk wound about the finger.

44. Gnats.—Camphor is the be?t preventive and cure for the stings ofgnats.

45. To Remove Grass Stains.—Rub the stains with spirits of wine andthey will readily come out when washed in soap and water.

46. To Remove Grease.—Take equal parts of benzine, ether and al-

cohol; wet a sponge in the mixture and apply by patting the spot; put apiece of blotting paper on each side and iron with a hot flaiiron.

47. To Remove Grease from Floor.—Soda and hot water will removegrease from the floor.

48. To Remove Ink Stains.—If ink is spilled upon a carpet, table-

cloth or dress it is best to take up as much of the ink as possible with blotting

. paper, or salt is also good to absorb it. Then wash the parts thoroughly

with milk several times until all the ink is removed. It is then well to washout the parts with ammonia water toremove grease, li the spots are dry,

rub a piece of lemon on some salt and then upon the stain. Oxalic acid andsalts of lemon are both good also.

49. To Clean Lamp Chimneys.—Rub them with a piece of newspaper

upon which a little kerosene has been poured. This is better than soap and

the chimney will not be so likely to crack.

50; To Wash Flannels.—Put borax in the water and the flannels wiU.

look like new and will not shrink.

51. Ironing.—A little table salt added to the starch helps in the ironing.

52. To Prevent Scorching when Ironing.—Rub the iron on a cloth^satu-

rated with kerosene.. . , , ,

53. To Remove Stains from Clothing.—Rub the stamed parts with lard

before washing. With washable goods, the yolk of an egg rubbed upon the

stains before laundering will remove the spots.

54. To Wash Black Stockings.—Black stockings will retain their color

if washed in warm suds of water and soap, with a little vinegar in the rinse.

55. To Polish Patent Leather.—Orange juice will be found to be a good

polish for patent leather.

56. To Remove Old Paint and Varnish.—A mixture of two parts of


ammonia and one part turpentine will soften old paint and, varnish so thatthey may easily be scraped off.

57. To Wash Painted Surfaces.—Wash painted surfaces with milk.

58. Piano Polish.—Rub well with a piece of flannel cloth saturated witha mixture of equal parts of turpejatine, linseed oil and vinegar, Polish witha piece of chamois^ skin. This treatment will entirely remove the dingyappearance from fine woods.

59. To Loosen Screws.—Hold a red hot poker on the head of a rustyscrew for two or three minutes and it may be easily removed with a screwdriver.

60. To Clean Blackened Silver.—Add a teaspoonful of ammonia, to acup of water and use a little oi this to make a paste with whiting. Applythe paste to the silverware with a soft chamois and polish it, using anotherchamois to dry it.

61. To Remove Soot.—Should soot fall upon the carpet cover it withdry salt and it may be swept up without leaving smears.

63. To Remove Tea Stains.—Tea stains may be removed by washingthe fabric with milk. After the milk has dried the grease may be removedwith benzine or naphtha.

63. To Frost Window Panes.—Dissolve oome epsom salts in beer andapply with a brush and you will have the best window frosting known.

64. To Dry Woolens Without Shrinking.—A large manufacturer ofwoolen goods says that woolen garments should be hung on the line drippingwet and not wrung out at all. If dried in this way the shrinkage will bealmost unnoticeable.

65. Moths.—Moths will not lay their eggs where fine-cut tobacco hasbeen scattered.

66. Moths.—Sprinkle furs and woolens and the drawers and boxes in

which they are kept with spirits of turpentine and the moths will not botherthem.

67. Moths.—Camphor gum is a preventive of moths. Goods packedin a cedar chest will be kept free from moths. Exposing clothes and furs

occasionally to the light and air and beating and shaking them is probablythe best treatment, however.

68. To Keep Away Mice.—Mice do not like the smell of camphor gumand if it is placed in drawers or trunk^ they will keep at a distance. Seedsmay also be protected by mixing small pieces of camphor gum with them.

69. To Drive Rats Away Without Killing.—Put plenty of pulverizedpotash in their holes and places they frequent and they will leave the premises.

70. To Drive Rats Away.—Put some copperas in whitewash and paintthe places they visit. Also scatter the crystals of copperas in their holes

and runways and over the floors and the rats will look for another home.71. To Drive Away Rats.—Scatter either sulphur or sage about the

places they frequent and you will get rid of the troublesome pests.

73. A Preventive for Red Ants.—Pour a quart of boiling water over half

a pint of tar in an earthen vessel and set the vessel in the closet and youwill not be troubled with red ants.

73. To Get Rid of Flies.—It is said that you will not be troubledwith many flies if you keep geraniums growing in the house. Then why nothave more flowers and fewer flies?

74. To Prevent Bites from lyiosquitoes and Flies.—M'vk three ounces of


sweet oil r nd one ounce of carbolic acid and when mosquitoes are troublesomeapply to the face and hands every half hour. After it has been tjsed two orthree days and the skin is saturated it may be used less frequently. Becareful not to get it in the eyes. It is 'very effective and not harmfultothe skin.

75. Mosquitoes and Flies.—Apply to the face and hands a mixture of

six parts of sweet oil, one part pennyroyal and one part creosote and youwill prevent bites of mosquitoes and flies. Do not allow it to get in the eyes.

76. To Clean Jewelry.—Wash the jewelry in soap suds, rinSe it wellin diluted alcohol and lay it in sawdust to dry. Fine for gold chains and all

kinds of ornaments.77. To Clean Silver.—Rub the silver with alcohol and ammonia, then

polish with a little whiting on a soft cloth. Even frosted silver may bemade clear and bright with this treatment.

78. To Purify Water.—A large spoonful of pulverized alum will purify

a hogshead of water. It should be thoroughly stirred in and it will be veryeffective in killing microbes.

79. To Make Hard Water Soft.—Fill the boiler with hard water andset on the stove. Then put half a cup of wood ashes into a woolen bagcovered with cotton cloth to prevent the sifting out of the ashes and hangthe bag in the water until the water is warm.

80. To Clean Tinware.—Take the fine, soft coal ashes which collect

in the pipe and under the pan; mix these with soft soap and scour with a

flannel doth. Afterwards polish with a clean flannel. '- ;

81. Gem Washing Fluid.—Put thrê quarts of rain water over the fire

and add one pound of salspda, one ounce salts of tartar and one ounce of

borax. After it is taken from the stove and is cold add one ounce of ammonia.

Put one cup of this into the boiler when boiling clothes.

82. Hard Soap.—Put seven pounds of tallow, three pounds of rosin

and two pounds of potash into six gallons of water and boil for from three

to five hours; pour into a wash tub and let it stand over night. In the

morning cut it into bars and lay in the sun for two or three days to harden.

This win last an ordinary family a year and save many a quarter that is

spent for soap.

83. Soft Soap.^To six gallons of soft water add three pounds of best

hard soap (finely cut), one pound of salsoda and four tablespoonfuls of harts-

horn; boil until it is entirely dissolved; pour into convenient vessels and

when told it will be ready for use. This makes fifty pounds of fine soft soap.

84. To Remove Scorches from Cloth.—Spread over the scorched places

a mixture of the juice of two onions, two ounces Fuller's earth and one-

half pint of vinegar. These ingredients should be itijxed, thoroughly boiled

and cooked before using. \ \

85. To Remove Stains Caused by Scorching.—Often all that is re-

quired to whiten scorched linen is to wet it with soap suds and lay it in the

hot sun. Another method is to boil the linen in a gallon of milk in which

is dissolved a pound of white soap.

86. To Remove Mildew.—Dip the article in sour buttermilk, lay it in

the sun to whiten and wash in clean water. Another method is to apply

a mixture of soap, starch, salt and the juice of a lemon. Use half as muchsalt as starch.

87. To Remove Linen Stains.—Rub the stains with soft soap, apply a


starch paste, dry in the sun and wash out in cold water. Repeat several

times if necessary.

88. To Clean Gilt Frames.—Take chloride of plaster or soda, one ounce ;

white of eggs, two ounces ; mix thoroughly and apply with a soft brush aftei

blowing the dust from the frames.

89. To Keep Butter for Winter Use.—Into six pounds of fresh butter

work a large spoonful of salt and a tablespoonful each of saltpeter andpowdered white sugar. Pack in a crock that is perfectly clean and cover

with salt.

90. To Prevent Rust^Melt together one part of rosin and three parts

of lard and apply a thin coating to stoves, grates, plows, etc. It is equally

good when used on brass, steel, copper and other metals. This also makesa gocd water-proof application for boots and shoes.

91. Cement for Wood, Ivory, Stone, Porcelain, Leather, Silk, Woolenor Cotton.—Melt together in an iron vessel one part, by weight, of giitta

percha and two parts of common pitch and you will have one of the ^t)est

cements made. It is not afifected by water and is thus especially valuable for

certain purposes.93. Cement for Rubber or Leather.—Dissolve two ounces of gutta

percha in a pound of chloroform. Thoroughly clean the parts that are to becemented, cover each part with the mixture and let them dry for nearly

half an hour, then warm each part in a candle flame and press firmly toge th*r

until dry,

93. Diamond Cement.—Dissolve thirteen ounces of white glue in apint and a half of soft water, then stir in three ounces of white lead andboil until it is thoroughly mixed ; remove from the stove and when c^)l addhalf a pint of alcohol ; bottle at once and keep tightly corked.

.94. Weights and Measures.—One pound of soft butter is equal to a pint.

Ten_eggs are equal to a pound.A pound of brown or white sugar, powdered or loaf sugar,

broken, equals a pint.

A pound and two ounces of either wheat flour or corn meal i&

equal to a quart.

Eight large tablespoonfuls are equal to a gill.

Thirty-two large tablespoonfuls equal a pint.

A common sized wine-glass holds four tablespoonfuls, or half agill.

A common sized tumbler holds Jialf a pint or sixteen large table-

ijpoonfitls.

Four ordinary teacups of liquid equal a quart.

95. To Clean Coat CpUars and Remove Gloss from Seams and Elbows.-Rub the parts with a clean flannel dipped in either benzine or aqua ammoniaor a solution made by dissolving a piece of carbonate of ammonia the size

of a walnut in a cup of warm water. These are inexpensive and will notchange! the color. Do not use benzine in a room where there is a light or fire.

96. Liquid Glue.—Dissolve glue in nitric ether and it will be twice asadhesive as that dissolved in hot water. The glue cannot be made too thickas the ether will dissolve only a certain amount of glue and will be of aboutthe consistency of molasses. If a few bits of India rubber are dissolved init the glue will be all the better and will stand moisture better.


97. Cement for Broken China.—Dissolve gum arable in water until it is

quite thick and then stir in plaster of Paris until it makes a sticky paste.

Apply with a brush, stick the pieces together and after three days you cannotbreak the china in the same place.

98. Fire-Kindler.—Soak corn-cobs in kerosene oil; when needed put a

cob in the stove, set fire to it and put on the fuel.

99. To Loosen Covers of Fruit Jars.—Place the cover in hot water for

two or three minutes and it may then be easily unscrewed.

100. To Wash Calicoes, Cambrics and Muslins.—Before washing, soakthem in water in which has been dissolved one or two tablespoonfuls of salt

to each pail of water.101. To Wash and Dry Flannels.—^Wash flannels with as little rubbing

as possible. Pull them both lengthwise and crosswise while drying rapidly.

103. Washing Black and White Calicoes.—Soak them first in water to

which has been added one or two cups of weak lye to each pail of water.

103. Washing Pink and Green Calicoes.—It is best to use one or twotablespoonfuls of vinegar to each pail of water.

104. Washing Purple or Blue.—Ûse one or two tablespoonfuls of either

salsoda or borax to each pail of water.

105. To Wash Ribbons.—Ribbons should be washed in cold suds andshould not be rinsed.

106. To Remove Paint Spots from Windows.—Dissolve an ounce of

salsoda in a pint of soft water. Use it hot. Tie a flannel on a stick, dip into

the liquid and apply until the paint is softened, then wash off with hot water.

107. Washing Windows.—Add a tablespoonful of either powdered boraxor ammonia to a gallon of warm water and wash the windows, using a

chamois to dry and polish them.108. China and Glass Cement.—^Mix one pint of milk with one pint of

vinegar; take out the curds and to the whey add the whites of five eggs;

beat well together and add enough finely sifted quick lime to make a thick

paste. This cement is fine for mending glass and china as it is affected byneither fire nor water.

109. Grafting Wax.—Melt together two pounds of rosin and a half

pound each of tallow and beeswax. Mix thoroughly, cool in cold water and

work until it is pliable. It will keep for years.

110. To Destroy Currant Worms and Rose Slugs.—Spray the bushes

with a solution of one pound of powdered hellebore to twenty-five gallon^ of

water. ....111. Cabbage Worms.—Spray the cabbages^with a mixture of six quarts

of water, one ounce of yellow soap and one pint of kerosene, and you will

kill the worms without injuring the plant. This mixture should be kept well

mixed while applying., , , , , .^ .

112. Treatment of New Cooking Utensils.—Iron pots should be boifed

out first with wood ashes and cold water and then thoroughly washed. They

are then ready for use. Griddles, skillets, waffle irons and iron gem pans

should be greased and allowed to burn off once or twice before they are

used for cooking., ,

113. To Wash Greasy Skillets.—Greasy skillets are best cleaned when

hot. The addition of a little soda to the first water will make them more

easily cleaned.


114. To Clean Bottles and Cruets.—*These are best cleaned with shot

and soap suds. Save the shot in a bottle to be used again.

115. Care of Coffee Pots.—If you would have ôod coffee a.\vra.ys keepthe inside of the pot clean. Boil it out once in a while with soap, water andwood ashes and scour it thoroughly.

116. The Teakettle.—In localities where there is lime in the waterit is well to keep an oyster or egg shells in the teakettle to receive the

lime deposits.

117. To Clean Kitchen Floors, Tables and Wooden Articles.—Ûse sandor bath brick to scrub floors, tables and wooden articles.

118. To Keep Silverware.—It keeps best when wrapped in blue tissue

paper.

119. To Keep Hinges from Creaking.—Dip a feather into- oil and rubthem witlv it. .

120. To Drive Away Fleas.—Sprinkle a few drops of lavender aboutthe beds and other places they infest.

121. To Drive Away Red Ants.—Put a small bag of sulphur in the

drawers and cupboards.122. Icy Windows.—Rub the glass with a sponge dipped in alcohol and

the windows will be kept free from ice. Alcohol is also good to polish themwitli.

123. To Kill Roaches.—^They may be poisoned by sprinkling the floors

at night with hellebore.

124. To Keep Pails and Tubs frojn Shrinking.—Soak them with gly-

cerine and the pails and tubs will not shrink and fall to pieces.

135. To Keep Flies Off Gilt Frames.—Boil three or four onions in a pint

of water and apply the water to -the frames with a soft cloth or brush.126. To Remove Dry Putty from Window Frames.—Pass a red hot

poker over the putty and it may easily be removed.127. To Soften Hard Water.—Water may be softened by boiling it.

Hard spring water is softened by adding a piece of chalk to it. Cistern waterthat is hard from long standing may b_e softened by the addition of a little

borax.128. To Remove Smell of Fresh Paint.—Mix chloride of lime in water,

sprinkle hay with it and place in the room.129. To Clean Chromos.—Go over them carefully with a slightly damp-

ened linen rag. If any of the varnish is off apply a thin mastic varnish.

130. To Clean a Sponge.-^Rub fresh lemon juice thoroughly into asoured sponge, then rinse several times in warm water and the sponge will

be as sweet as when new.131. To Take Kerosene and Grease Spots from Carpets.—Cover the

grease spot with flour and then pin a thick paper over it and aftSr leaving

awhile sweep up the flour. Repeat several times.

132. Hard Whitewash.—Dissolve five cents worth of glue in warmwater and mix with ten cents worth of kalsomine, two quarts of soft soapand bluing. Fine for halls, fences, etc.

133. To Remove Bad Smells from Clothing.—Articles of clothing orany other articles which have bad smelling substances on them may be freed

from the smell by wrapping them up lightly and burying in the ground for

a day or two. _


134. To Mend Tin.—Scrape all rust and grease from the parts to bemended, rub a piece of resin on it till a powder lies about the hole, lay a

piece of solder over it and hold a hot poker or soldering iron over it until

the solder melts.

135. To Remove Grease from Wood Before Painting.—Whitewash the

farts at night and wash off in the morning. Let it dry before painting,

t is as well to lay a little slacked lime on the parts and dampen a little,

136. Lightning Cream for Clothes or Paint.—^Dissolve four ounces of

finely cut white castile soap in one quart of soft water over the fire ; removefrom fire ; add four ounces of ammonia, two ounces of alcohol, two ounces of

ether and one ounce of glycerine.

137. Magic Furniture Polish.—One-half pint of alcohol, one-half ounce• gum-shellac, one-half ounce resin, a few drops of aniline brown ; mix and

let stand over night, then add one-half pint spirits of turpentine and three-

fourths pint of raw linseed oil. This should be well shaken before using.

Apply with a cotton flannel and rub dry with another cloth.

138. To ToJiper Lamp Chimneys and Other Glassware.—Put theminto cold water; bring slowly to the boiling point and let them boil for anhour. They should be allowed to cool before removing from water.

139. A Good Cement for All Kinds of Articles.—Mix litharge and gly-

cerine until of the consistency of thick cream or fresh putty. This is,^ goodfor fastening on lamp posts, mending stone jars, stopping leaks in seamsof wash boilers or tinjjans, cracks in iron kettles, etc. It is not affected

by water, heat or acids.

140. To Clean Wall Paper.—Blow the dust off the wall with a bellows

and then, beginning at the top of the room, go all over the paper, rubbing it

with downward strokes with pieces of stale bread. Or, tie about two quarts

of wheat bran in a flannel and go over the paper with that. Or, dry corn meal

may be used instead of bread. Apply on a cloth. Grease spots may be

removed by laying a blotter over them and then holding a hot fiatiron on

the^^||,J-^'^*|»Q Y>nve Away Red Ants.—Scatter "sweet fern in the places tfiey

"*^143

'

To Remove Egg Stains from Silverware.—Rub, the silverware with

a little salt or wash in water in which potatoes have been boiled._

143 To Rertiove Taste of Fish from Tableware.—Rub steel knives and

forks with fresh lemon or orange peel to remove the taste of fish.

144. Corks.Îf they are too large put them mto hot water for a few

• moments to soften. .

,

. . , ...

145. To Prevent Rusting of Cutlery.—After wipmg dry, wrap it mcoarse ^brownâper.^^

Tin Teakettles.—With a woolen cloth saturated with

kerosene a tin teakettle may be rubbed as bright as new.Kerosene aî^^

^^ ^.^^ Tableware.-It will keep bright if washed m clean

water v/ith soap added. Never scour it._ , , „ . ^

148 Silver Polish.—Add three ounces of precipitated chalk and two

ounces of ammonia to one quart of rain water, fceep well corked m a bottle

and shake before using. . r.„„i ,

149 Cement for China, Marble and Glassware.—Add ênough finely

powdered quick lime to the whites of two eggs to make a thick paste.


150. Water-proof Paper Covering for Jars—Used in Preserving, Etc.—Brush the paper over with boiled linseed oil and hang over a line until dry,

151. To Remove Tight Glass Stoppers.—Wet a cloth in hot water andwrap it around the neck of the bottle. Another way is to wind a- cord once

around the neck of the bottle and saw back and forth a few times until the

neck is heated and expands.

152. To Clean Knives.—Take a raw potato, cut it in two, dip the flat

surface in brick dust and rub the knife blades. This will remove rust andstains. A cloth or a cork may be used in like manner.

153. A Fire Kindler.—Melt together a quart of tar and three poundsof resin and stir in as much pulverized charcoal and sawdust as possible;

spread on a board to cool and then break it into lumps the size of a walnut.

These lumps may be lighted with a match and will burn quite a while witha good blaze.

154. To Clean Brass or Copper Kettles.—^First scour with soap andashes, then put in a handful of salt and a half pint of vinegar ; put over the fire

and let come to a boil and wash out thoroughly, afterwards rinsing withwater. If the kettle is used every day the scouring with soap and ashes maybe omitted.

155. To Soften Water.—Boil a small bottle in a kettle of water to

soften the water. The carbonate of lime and other impurities will be foundadhering to the bottle.

156. To Remove Rust from Plows and Other Steel Implements.—Rubthe steel well with sweet oil and let it remain for two days, then rub it withfinely powdered unslacked lime until the rust is removed.

157. ' To Polish Iron or 5teel,—Vienna lime and alcohol applied withleather, chamois, a cork or piece of soft wood will give a fine polish to iron

or steel.

158. To Clean White Zephyr.—Rub with either magnesia or flour andchange often. Shake off the flour or magnesia and hang for a short timein the open air.

159. To Clean Alpaca.—Sponge alpaca with strained coffee and iron

on the wrong side with black cambric Under the goods.160. To Take Out Machine Oil.—Rub with a little soap and wcsh out

in cold water. Another way is to rub with a little butter or lard and washin warm water.

161. To Stiffen Linen Collars and Cuffs.—Add a teaspoonful of brandyand a small piece of white wax to a pint of fine starch. Soap the bottomof the iron if it sticks.

162. To Clean Rusty Wash Boilers.—Wash them with sweet milk orgrease witltlard.

163. To Remove Paint from Clothing.—Saturate the spot two or threetimes with equal parts of spirits of turpentine and ammonia and then washout with soap suds. This treatment will remove paint no matter how dryor hard it may be.

164. To Restore Velvet.—Velvet when crushed may be restored'to its

original beauty by holding it over a basin of hot water with the wrong sidenext the water.

165. To Remove Spots, Caused by an Acid, from Cloth.—^Touch thespots with spirits of hartshorn.

" WHAT TO DO " AND " HOW TO D®, IT." 207

166. To Remove Spots, Caused by an Alkali, from Cloth.—Moisten thespots with either vinegar or tartaric acid.

167. To Prevent^ Blue from Fading.—All shades of blue may be pre-vented from fading by soaking for two hours in a solution of an ounce ofsugar of lead to a pail of water. The material should then be allowed to drybefore washing and ironing.

168. To Wash Red Table Linen.—Set the color by using warrn or tepidwater in which a little powdered borax has been dissolved; wa^h the article

separately and quickly, using but a very little soap and rinse in tepid watercontaining a little boiled starch ; hang in the shade and iron when almost dry.

169. To Clean Alpaca.—Put the goods into a boiler half full of coldrain water and let come to a boil and boil three minutes. Wring out of theboiling water and put into a pail of very dark indigo water, let remain forhalf an hour, wring out and iron while damp.

170. To Clean Velvet.—Turn a hot flatiron bottom side up, put onethickness of wet cotton cloth over it, lay the velvet on this with the wrongside next the wet cloth, rub gently with a dry cloth until the pile is raisedthen lay the velvet on a table and brush with a cloth or soft brush.

171. • To Take Grease Out of Woolens, Silks, Paper, Floors, Etc.—Grateeither French or common chalk thickly over the spot, cover with a brownpaper, set a hot flatiron on it and let it remain until cool ; repeat if necessary.See that the iron is not hot enough to burn the paper or cloth.

172. Silver Polish for Shirts.—One ounce borax, one ounce isinglass,

two teaspoonfuls white of egg, one teaspoonful white glue ; cook well in twoquarts of fine starch. Starch in this and dry. Before ironing apply it to

the cuffs and bosom with a cloth until well dampened and iron immediatelywith a hot glossing iron.

173. To Clean Black Lace.—Wipe off all the dust carefully with a cam-bric handkerchief^ then 'pin it on a board, inserting a pin in each point of lace

that projects. Sprinkle it all over with table beer and leave it until perfectly

dry when it will look fresh and new.174. To Remove Iron Rust from Clothing.—When rinshig the clothes

dip the wet finger in oxalic acid and rub on the spot, then dip in salt and rubon and then hold on a hot flatiron. Rinse again and rub with the hands.

175. To Wash Neckties and Other Goods that Fade.—Instead of soapuse crude ammonia. Use a teaspoonful of spirits of hartshorn to two teacups

of water for washing neckties. If they are much soiled put through a secondwash not quite so strong. Lay. the tie on a clean white cloth and wipe it

gently with another cloth until dry.

176. To Clean Woolen and Silk Dress Goods.—Any woolen or silk dress

goods may be washed and rubbed in gasoline without injury. The dirt is

quickly removed without injuring the colors. Do not use gasoline near a stove

or light.

177. To Clean Silk and Thread Gloves.—Put the gloves on the handsand wash them in white castile soap suds or in borax water the same as

though washing the hands; rinse by holding under a stream of water anddry with a towel. Keep them on until half dried, remove and fold carefully

like new gloves and lay between towels under a weight.

178. - To Wash Delicate Colored Muslins.—Make a thick corn meal mush,salt it well and use instead of soap; rinse in one or two waters. It will not

need starching.


179. Washing Laces.—Mix the dry particles of starch with enough cold

water to make a smooth paste and add cold water until it looks like milk andwater and boil in a glazed earthen vessel until transparent. While thestarch is cooling squeeze the laces through soap suds and rinse in clear water.If you desire them to be clear white, add a little bluing; if ivoTy white, omitthe bluing; if yellow-tinged, add a few teaspoonfulsof clear coffee to thestarch. Run through the starch, squeeze, roll up in towels, and clap each piece

separateljy until dry. Pull- gently into shape from time to time and pin uponthe ironing board. When dry press between tissue paper with a hot iron.

Punch the openings and pick each loop on the edge with a large pin until it

looks like new.• 130. To Bleach Muslin.—For fifteen yards of musHn dissolve one-half

pound of chloride of lime in a quart of rain water. Soak the muslin overnight in warm rain water. Wring out the cloth and put in another half

tub of warm rain water in which the solution of lime has been poured. Leaveit in this for about twenty minutes but lift up cloth for an airing every fewminutes. Rinse in clear rain water. Will not injure the cloth.

181. To Wash Lace Curtains.—Carefully shake out all the dust andput the curtains into tepid water in which is dissolved a little soda andwithout soaking wash at once in several waters. Rinse in water that hasbeen well bluejl; also blue the boiled starch deeply and squeeze, but do notwring, the curtains. If you have no curtain frames, some sheets may bepinned on the carpet in a vacant room and the curtains pinned to them. Havethe curtains stretched to same^size as before washing. In a few hours theywill be dry and ready to put up. The curtains should not be soaked and thewashing and stretching should be done as quickly as possible for curtains

shrink rapidly. They should be measured before washing so they may bestretched to the same size. •

182. To Keep Cranberries.-^Put them into a keg of water and theymay be kept all winter. i

-

183. To Keep Celery.—Bury it in dry sand.

184. To Keep Onions.—The best way is to spread them over the floor.

185. To Keep Turnips.—Bury them deep in the ground and they will

k-eep until spring.' '

186. To Keep Lemons—They will keep and also be more juicy if keptcovered with cold water. The water should be changed every wêk.

187. To Keep Parsnips and Salsify-.-—Unless the climate is very severethey should be left in the ground all winter,, otherwise they should be buriedin a deep pit in the garden.

188. To Keep Parsley Green and Fresh.—Make a strong, boiling hotpickle of salt and water and keep it in this for use. If wanted for soups andstuffing, hang it up in bunches in a dry attic, with the blossoms down.

189. Whitewash for Cellars.—Add an ounce of carbolic acid to a gallon

of whitewash or add copperas to ordinary whitewash until it is yellow. Cop-peras is a disinfectant and will drive away vermin. Carbolic acid will preventthe odors which taint milk and meat. "

190. To Keep Cellars Clean.—Remove all vegetables as soon as theybegin to decay and ventilate well. Sprinkle with chloride of lime, which is

a disinfectant.

191. To Keep AIJ Kinds of Herbs.-^Just befon* or while the herbs arein blossom gather them on a dry day, tie in bundles and hang up with the


blossoms downward. When they are perfectly dry those that are to be usedas medicine should be wrapped in paper and. kept from the air while thosethat are to be used in cooking Should have the leaves picked off, pounded,sifted fine and corked tightly in bottles.

193. To Keep Cabbages.—Cut them off near the head and carry to cellar

with leaves on, break ofl; the leaves and pack the cabbages in a light boxwith th^ stems upward. When the box is nearly full cover with loose leavesand put the lid on to keep rats out. They should, be kept, in a dry cellar.

193, To iCeep Potatoes.—^They should -be kept, in a cool, dark place.

When old and likely to sprout, put them into a basket and lower, them for

a minute or two 'into boiling water. Let them dry and put in sacks. Thisdestroys the germs without injuring the potato and allows it to keep its flavor

until late.

' 194. The Temperature at Which Vegetables Should be Kept.—^Vege-tables should be kept at as low a temperature as possible without freezing.

Apples will stand a very low temperature but sweet potatoes should havea dry and warm atmosphere and should be kept well packed in dry leaves.

Squashes should be kept in a dry place and < as cool as possible withoutfreezing.

195. To Keep Peas for Winter Use.—Shell them and put ipto boiling

water with a little salt added, boil for €ve minutes. ,Drain in a colander and

afterwards on a cloth, then place in air-tight bottles. When used they shouldbe boiled until tender and seasoned with butter.

J.96. To Keep Apples.—Apples are usually kept on open shelves whereany that begin decaying may be removed immediately. Sometimes they 'are

packed in layers of ,dry sand but care should be taken that they do not to;jch

each other. They may also be packed thus in any grain, such as oats, barley,

etc. If the apples are very choice, each one should be wrapped separately in

paper and packed in a box. , ' .

197. To Keep Grapes.—^The simplest way is to keep them in drawers

or boxes which hold about twenty-five pounds each, and pile them one aboveanother. A better way is to hang a barrel hoop from the. ceiling by three

cords ; seal the stem with sealing wax, attach a wire to the small end of the

bunch and hang on the hoop, taking care that no two bunches touch. Theimperfect grapes should previously have been picked off. The room should

not be too moist and yet not so dry as to wither the grapes and it should be

free from frost.

198. To Keep Vegetables.—If they are to be kept a long time they should

be pulled on a dry day and the tops should fee cut off and trimmed. Pack

them in lajhers in barrels or boxes with moss between and over them._ Themoss keeps them from shriveling and yet keeps out any excess of moisture.

199. Mucilage.—Dissolve three ounces of gum arabic by putting it iato

one-half pint of cold water and stirring frequently.

200. To Remove Coffee Stains.—Mix the yolk of an egg with a little

water that is slightly warm and use it on the stain like soap. If the stains have

been on for some time a little alcohol should be added to the egg and water.

201. To Restore Feathers.—Sprinkle a little âlt on a hot stove and hold

the plume in the fumes for a few minutes.

SOS. To Clean Feathers.—Pour boiling water over some white curd soap

which has been cut into small pieces and add a little pearlasb. When di«u-

solved and cool enough for the^hand, put the feathers into it and draw them

2—14


through the hand until all the dirt is squeezed out, then pass them through

a clean lather with bluing in it. Rinse in cold water with blue to give thema good color. Shake the water off by striking them against the hand, then

dry them by shaking near a fire. To clean black feathers use water and gall

and wjish and dry in like manner.203. To Curl Feathers.—^When nearly dry draw each flue or fibre over

the edge of a blunt knife, turning it the way you want it ta curl ; if the feather

is to be flat, press it between the leaves of a book.

204. Magic Annihilator.—To make a gross of 8-ounce bottles of annihi-

lator, take one gallon aqua ammonia, four pounds of best white soap, eight

ounces of saltpeter and eight gallons of soft water. Pour the water over the

soap which has previously been shaved fine and boil until dissolved. Let it

get cold, then add the saltpeter and stir until dissolved. Strain, let the suds

settle, skim off the dry suds, add the ammonia and bottle and cork at once.

What It Will Do.—It will remove all kinds of oil and grease from every

description of wearing apparel, such as coats, vests, pants, dress goods, car-

pets, etc., and will not injure the finest laces and silks. It works like a charmwhen used as a shampoo, lathers freely and removes all grease and dandruff.

A cloth wet with it will remove every particle of grease from door knobs,

window sills, etc. It will remove paint from a board no matter how dryor hard the paint may be and will not injure the finest textures. It acts onoil or grease, turning it to soap which may be washed out with cold water.

Nothing can beat it for cleaning brass, copper and silverware. It will posi-

tively exterminate bed bugs.Directions for Using.—To remove grease spots pour some of the Magiv

Annihilator upon both sides of the article to be cleaned and rub well with aclean sponge. If the grease upon carpets and coarse goods is hard and dry,

use a stiff brush and afterwards wash out with clear, cold water. One appli-

cation is all that is ever required to remove fresh grease spots but two ap-

plications may occasionally be necessary to remove old spots. For a shampoomix the Annihilator with an equal quantity of water and apply to the hair

with a stiff brush, rub well into the pores and wash out with clear water.It will give the hair a gloss like silk. For cleaning silver, brass and coppermix a little whitening with a small quantity of the Annihilator, apply to themetal and rub briskly with a rag. Apply it to beds and other places wherethey frequent and you will soon be rid of the bugs. Many other uses will

be found for the Magic Annihilator.

205. To Remove Sealing Wax.—Apply _either alcohol or naphtha tothe spots with a camel's-hair brush.

206. To Remove Tar.—Scrape off all the tar possible and then thor-

oughly wet the place with either melted lard or good salad oil' and let it

remain for twenty-four hours; if woolen or silk, take out the grease witheither spirits of wine or ether; if cotton or linen, wash out in strong, warmsoap suds.

207. To Make Bluing for Clothes.—Powder one ounce of soft Prussianblue and put it into a bottle with a quart of clear rain water, then add one^fourth ounce of oxalic aîd. Use a teaspoonful for a large washing.

208. Patent Soap.—Three pounds grease, three pints salsoda, one-halfpint turpentine, two pounds resin soap, forty gallons water ; boil one hour.This makes a great soap.

209. Brilliant Self-Shining Stove Polish.—Take black lead (plumbago),


finely pulverized, and put intQ 2-ounce wooden boxes ; label them neatly andretail for 10 or IS cents per box, or wholesale at $6.00 per hundred. It coststhree cents per box to prepare.

Directions.—This polish requires no mixing which is so disagreeableto the housewife. Dip a damp woolen cloth into the box and apply tb thestove, then polish with a dry cloth. It will give a very beautiful polish.Stove polish is a necessity in every home and if you have the best, as this is,

you will make a sale at every house. Step up and polish a small place onthe stove and the sale is made. If the stove is not convenient, use a piece ofwood, a sheet of paper, a potato or almost any article and you will have alustre like a burnished mirror. 'This is a great invention and will make moneyfor those who push the sale.

210, To Clean Gold Chains, Etc.—Let the article lay in a solution ofcaustic potash until all the dirt is removed.

211. To Kill Carpet Bugs.-^Put one tablespoonful of corrosive sublimateinto a quart of hot water and saturate the floors and cracks in the walls.If the carpet is to be sponged use a weaker solution. It will be found a suretreatment.

' 212. To Sweeten Rancid Butter.—Ûse 15 drops of chloride of lime to apint of cold water and wash the butter thoroughly with it until it has touchedevery particle ; then work the butter over in clear, cold water.— 213. Liquid Glue.—Dissolve half a pound of best glue in three-fourths

pint of water and add one-half pint of vinegar. This glue is always ready for

use without warming.214. Concrete.—Add 15 barrows of sand to 8 barrows of slacked lime

that is well deluged with water. Do not use river or beach sand as it

absorbs moisture. Mix to a creamy consistency and add 60 barrows of coarse

gravel and work well. Stones 9 or 10 inches in diameter may be put into

this mixture and it will become as hard as rock.

215. Patent Blacking.—One gallon alcohol, 1% pounds gum shellac, 1

ounce sulphuric acid; let stand for 48. hours, then add Yi pound ivory black.

Let stand 24 hours, then carefully pour off the top. This is for the polishing

of a.11 kinds of leather and is waterproof. A four-ounce bottle retails for $1.00

and $50.00 was the original cost of this recipe. Of course it may be made in

smaller quantities by using the same proportions.

216. Axle Grease.—One pound tallow, Yi pound black lead, % poundcastor oil; melt the tallow; add the other ingredients and rub all together

until cold and well mixed.217. To Find the Number of Bushels in a Bin.—Multiply together the

three dimensions in feet to get the number of cubic feet and deduct % and

you will have approximately the number of bushels in the bin.

218. To Measure. Hay.—Fifteen to eighteen cubic yards of hay well

settled in mows or .stacks make a ton; 20 to 25 cubic yards make a ton whenloaded on a wagon from mow or stack; 25 cubic yards of dry clover makea ton. To find the number of tons in a rnow multiply the length, width and

Ifcight in yards and divide by 15 if well settled and by 18 if not so well

Settled.

219. Apple Tree Louse^—Lime and tobacco juice mixed together will

kill them. '

220. Army Worm,—A ditch around the field to be protected will arrest

their progress so that they may be killed by covering with earth, by crushing

m THE PEOPLE'S HOME kECiPE BOOK.

with rollers, pouring coal oil in ditch or burning straw over them. The side

of the ditch next the field should be perpendicular or sloping under so theycannot easily crawl out.

221. Bark Lice.—Use a strong lye made from wood ashes or diluted

soft Boap or a mixture of lime, whitewash and kerosene. If the latter is usedthere should be a pint of kerosene to a gallon of whitewash.

222. Apple Tree Borers.—During the spring or early summer the trees

should ,be washed with strong soap suds to kill the borers.

223. Cinch Bugs.—^They may be destroyed with a mixture of soap sudsand kerosene. Make the suds by using one pound of soap to ten gallons of

water, then use equal parts of the suds and kerosene to make the emulsion.224. Colorado Beetle or Potato Bug.—Dust the vines with Paris green,

London purple or carbonate of lime.

225. Com Moth.—Fill up all cracks and sweep the floors and walls clean

before storing the corn. To destroy the moths, fill all cracks and then sprinkle

the floor with a mixture of strong white wine vinegar and salt before layingup the corn. If the moth has deposited its eggs on the grain salt may be mixedwith it.

236. Grain Weevil.—^The granary should be fumigated thoroughly withburning sulphur before the grain is stored and again in about two months.

327. Caterpillars.—These may" be destroyed with powdered hellebore.

228. Hessian Fly.—Quicklime scattered over the field immediately after

the grain is cut will destroy the pupse. It is well to thresh as soon as possible

after the grain is cut then to scatter the straw over the stubble and burn. An-other way is to turn the cattle on the young wheat while the ground is yetfrozen and let them eat the wheat close to the ground.

229. Strawberry Worms.—Poultry will destroy them. They should beturned into the patch before the berries are formed. Spray the plants withone pound of white hellebore in twenty gallons of water.

230. To Cut or Break Glass in Any Shape.—File a notch in the edge of

the glass at the place you wish to begin to break from ; then put a red' hotiron on the notch and draw it in the direction you wish the glass to break.

If the iron be drawn slowly a crack will follow it. Another ;way is to holdthe glass level under water and cut with a pair of shears.

231. To Bore Holes in Glass.—Any hard steel tool will easily cut glass

if it be kept moist with camphor dissolved in turpentine. A drill may beused or, if that be not available, the tool may be held in the hand. A windowglass may be easily sawed with a watch spring saw if this solution be used.

333. To Clean Tobacco Pipes.-^Pour alcohol into the bowl and allowit to run out of the stem. This will thoroughly clean and sweeten the pipe.

233. To Petrify Wood.—Mix equal parts of rock alum, gem salt, whitevinegar, chalk and peebles powder ; after the ebullition has ceased throw anypiece of Wood or other porous substance into the solution and it will petrify.

234. To Remove Blood Stains.—Steep the article in lukewarm water.If pepsin is at hand apply it after first softening the spots in lukewarm water.

235. To Remove Tar, Wagon Grease, Mixtures of Fat, Carbon andAcetic Acid.—If the spots be on white goods apply soap and oil of turpentine,alternating with streams of water. If the spots are on colored cottons orwoolens, rub in with lard ; let it lie ; soap ; let lie ; and proceed, alternating withoil of turpentine and water. Treat silks the same only use benzine in placeof turpentine.

" WHAT TO DO " Al^D " HOW TO DO IT." 213

236. Black Ink, Copying or Writing Fluid.—Rain water, one gallon;brown sugar, one-eighth pound; gum arabic, one-eighth pound

; powdered nut-galls, three-eighths pound ; clean copperas, one-eighth pound ; bruise and mix,then let stand for 10 days, shaking occasionally ; strain. If not used as a copy-ing ink but one-fourth of the sugar or gum is needed as it will then flow morefreely. This ink is fine for records and deeds for it may be read hundredsof years hence.

DYEING AND COLORING.General Remarks.—Every article to be dyed should be perfectly clean.

They should be washed thoroughly with soap and then rinsed. To preventspotting, the goods should be dipped into warm water just before they are

put into the various coloring preparations. After the article is dyed it shouldbe aired awhile, then well rinsed and hung up to dry. Cotton goods shouldfirst be bleached if they are to be dyed a light color. Never wring silk ormerino dresses. Use soft water and where the quantity is not mentionedenough should be used to well cover the goods.

COTTON GOODS;237. Black.—For 5 pounds goods take 3 pounds (wood and- bark to-

gether) of sumac and boil one-half hour and let the goods steep in this for

12 hours; then dip for half an hour in lime water and let drip for an hour;now add half a pound of copperas to the sumac liquor and dip the goodsagain in this for an hour and then for one-fourth hour in the lime water.

M^ke another dye by boiling 2% pounds of logwood for an hour and dip the

goods in this for three hours, then add 2 ounces bi-chromate of potash and

dip for another hour. Wash the goods in cold water and dry in the sh^de.

238. Brown for Cotton, Woolen or Silk.—For coloring 5 pounds of goods

dissolve two ounces of alum and one pound of catechu in enough hot water

'

to wet the goods. Put this solution into a tin boiler or a brass kettle on

the stove and put in the goods when it is boiling hot and remove from the

fire. You should have ready 4 ounces of bi-chromate of potash dissolved in

hot water in a wooden pail. Drain the goods from the catechu and then dip

them alternately into the bi-chromate of potash and catechu until of the

desired shade. -^ , , , . .

239. Sky Blue for Cotton or Silk.—Dissolve two ounces of blue vitriol

in one gallon of water and dip the goods for fifteen minutes, then put through

lime water., . . . -

240. niue.—For 5 pounds of goods dissolve 4 ounces of copperas in 3

or 4 gallons of water and soak the goods thoroughly, then drain and put them

mto a solution of 2 ounces of prussiate of potash in 3 or 4 gallons of water.

Lift the goods and put them to drain, then pour 1/^ ounce oil of vitriol into the

prussiate of potash solution, stirring carefully and pouring in but a few drops

at a time. Put the goods in this solution until of the desired shade then rinse

in clear water and hang up to dry.

241. Yellow.—For 5 pounds of goods dissolve 1 pound of sugar of lead

in enough water to thoroughly wet the goods and in the same quantity of

water in another vessel dissolve y% pound of bi-chromate of potash. Dip the


S;«m1s well and drain in each alternately until of the desired shade, then

rins* and hang up to dry.

aiB. Orange.—Color the goods yellow as given elsewhere but before

rinsing dip them into strong, hot lime water.

243. Green.—First color blue as given elsewhere, then proceed as in

yellow, also given elsewhere.

244. Red.—Put % teacupful of muriate of tin into enough water to cover

the goods well, bring to a boil, put in the goods and leave for an hour, stir-

ring often, then remove them and empty the kettle. Put 1 pound of nic-

wood into the kettle with clean water and steep for half an hour at handheat, then put in the goods and slowly increase the heat for an hour but

do not boil. Air the goods and dip an hour as before. Wash without soap.

WOOLEN GOODS.245. Chrome Black.—For 5 pounds of goods dissolve 6 ounces of blue

vitriol in enough boiling water to cover the goods. Dip the goods 45 minutes,

airing frequently, then remove. Make a dye by boiling 3 pounds of logwoodfor half an hour ; dip the goods for 46 minutes, air and dip again for the samelength of time. Wash the goods in strong suds. The sun will not fade this.

246. Brown.—Color the same as for cotton goods.

247. Blue.—For 2 pounds of goods take sufficient water to cover and add5 ounces of alum and 3 ounces of cream of tartar and boil the goods in this

for an hour. Now boil the goods, until the color suits, in warm water con-

taining more or less extract of indigo, according to the color desired.

248. Yellow.—For 5 pounds of goods make a solution by adding 2 ouncesof alum and 3 ounces 6f bi-chromate of potash to enough water to color the

goods and boil them in this for half an hour; lift and air until well cooledand drained, then work for half an hour in a bath with 5 pounds of fustic.

Wash and hang up to dry.

249. Green.—For each pound of goods put 3^ ounces of alum and 1

pound of fustic into sufficient water to cover goods; steep until the strength

IS out before putting in the goods ; then soak until a good yellow color is ob-

tained ; then remove the chips and add extract of indigo or chemic until of

the desired color.

250. Scarlet.—For One pound of goods take sufficient water to coverand boil in it Yz ounce of pulverized cochineal, % ounce cream of tartar andZYz ounces muriate of tin; put in the goods and work briskly for 10 or 15

minutes, then stir goods slowly while boiling 1^ hours. Wash and hang in

the shade to dry.

251. Crimson.—Make a bath of 6 ounces of dry cochineal, 1 pound cochi.

neal paste, 1 pound of tartar and 1 pint of proto-chloride of tin. Work thegoods ia this bath for an hour, wash out and hang up to dry.

252. Orange.—For 5 pounds of goods take sufficient water to cover, 4ounces argal, 6 tablespoonfuls muriate of tin; boil and dip 1 hour, then add1 cup of madder and dip for half an hour. A much brighter color will beobtained by using 2 ounces of cochineal instead of the madder.

253. Pink.—Fqr 3 pounds of goods use 3 ounces of alum ; boil anc2 dipthe goods for an hour ; then add to the solution 4 ounces cream of tartar and*1 ounce of pulverized cochineal and dip the goods, while boiling, until thedesired shade is obtained.


SILK GOODS.264.

_Black.—For 5 pounds of goods make a dye by boiling 3 pounds of

logwood in enough water to cover goods. Work the gfoods in bi-chromate ofpotash which is not quite to the boiling point, then dip them in the logwoodsolution in the same way.

255. Brown.—Color the same as for cotton and woolen goods given else-where.

256. Sky Blue.—Proceed as for cotton goods given elsewhere.357. Light Blue.—Dissolve % tablespoonful of alum in a cup of warm

water and add to a gallon of cold water, then add a teaspoonful of chemic ata time until the desired shade is obtained. The more chemic is used, thelarker will the color be.

258. Orange.—For one pound of goods use a pound each of soda andannotto ; repeat if desired.

259. Green.—For 1 pound of goods boil 8 ounces of yellow oak bark for

^ hour J turn off the liquor from the bark and add 6 ounces of alum ; let standuntil cold ; while this is being made color the goods in the blue dye-tub a light

blue; dry and wash; then dip in the oak and alum dye. Warm the dye alittle if it does not take well.

260. Yellow.—For 1 pound of goods make a solution of % ounce sugarof lead and 3 ounces alum and let the goods stand over night in it ; take outand drain. Make another dye with 1 pound of fustic; dip in this until the

desired color is obtained.

261. Crimson.—Dip 1 pound of goods in a solution made with 3 ouncesof alum. This should be at hand heat. Take out and drain while makinga new dye by boiling for 10 minutes 2 ounces of bruised nut-galls, 3 ouncescochineal and Y^ ounce of cream of tartar in one pail of water. When this is alittle cool, begin to dip the goods, raising the heat to a boil. Dip for an hour;

wash arid hang up to dry.

262. A Quick and Easy Way to Compute Interests-Allow 30 days for

each month and multiply the amount by the number of days.

The result divided by 60 gives the interest at 6 per cent.



The result divided by 36 gives the interest at 10, per cent.


Example.— $200.00 for 3 months and 10 days, or 100 days, is 20000

;

divided by 40 gives $5.00, which is the interest at 9 per cent; or divided by60 gives $3,333, interest at 6 per cent. etc. To find the interest at 5 per cent,

first find the interest at 6 per cent, then deduct 1/6. Or add 1/6 to find the

interest at 7 per cent. etc.

263. To Find the Number of Gallons in a Barrel or Cask.—Add the

greatest and the smallest diameters in inches together and divide by 3 and this

will be the average diameter. Multiply this number by itself, then by the

length of the barrel in inches and then by 34 and cut off the four right-hand

figures. This is approximately the number of gallons.

Example.—Â cask is 28 inches in diameter at the head and 32 inches at

the bung and is 36 inches in length ; 28 plus 33 equals 60, divided by 3 equals

30, or the average diameter; 30 times 30 equals 900; 36 times 900 equals 33400;


34 times 32400 equals 1101600 and cutting off the four right-hand figures

leaves 110 as the number of gallons,

264. To Find the Number of Gallons in a Round Tanki—Multiply thediameter in feet by itself (called squaring the diameter), multiply the productby the depth in feet, then multiply by 6 and the result is the approximatenumber of gallons in the tank.

Example.—A tank is 5 feet in diameter and 7 feet deep; 5 times 5 equals

25, 7 times 25 equals 175, 6 times 175 equals 1050 gallons.

265. How to Find the N-umber of Common Bricks in a Wall pr Building.^Multiply together the length, height and thickness in feet and multiplythis result, by 20 and you will have the number of common bricks iii the wall.

Find the numbei in each wall and add these together and you will have thenumber in the building.

266 Table of Avoirdupois Weight.

—

i37% grains equal 1 ounce.16 ounces "equal 1 pound.25 pounds equal 1 quarter.

2000 pounds equal 1 ton.

2240 pounds equal 1 long ton.

267. Miscellaneous Weights.

—

100 lbs. nails equal 1 keg.196 lbs. flour equal 1 barrel.200 lbs. beef or pork equal 1 barrel.280 lbs. N. Y. salt equal 1 barrel.

268 Table of Troy Weight.—24 grains make 1 pennyweighf20 pennyweights make 1 ounce.

^ 12 ounces make 1 pound.480 grains make 1 ounce.

The troy pound contains 5760 grains while the avoirdupois pound contains 7000grains. If a merchant sells you a pound of tea by troy weight he cheats you, but if hesells you an ounce by troy weight he cheats himself out of 42% grains.

269, Table of Apothecaries Weight.—1 drop equals 1 grain.

20 grains make 1 scruple, which is equal to % teaspoonful.3 scruples ni'ake 1 drachm, which is equal to 1 teaspoonfuL8 drachms make 1 ounce, which is equal to 8 tablespoonfuls.12 ounces make 1 pound.

270. Table of Fluid Measures.—60 drops '' make 1 fluid drachm, or 1 small teaspbonful.8 fluid drachms make 1 fluid ounce, or 2 tablespoonfuls, or % gill.

16 fluid ounces niake 1 pint, or 4 gills.

1 pmt equals 1 pound in weiglit except with Ether, Glycer-ine, Sulphuric acid, Chloroform and a fewothers.

•271. A Handy Table.—1 tablespoonful equals 4 teaspoonfuls.1 teacup equals 4 fluid ounces.1 coffee cup equals 6 fluid ounces.

. 1 wine-glass equals from 2 to 4 tablespoonfuls.

272. Table of Liquid Measure.—4 gills make 1 pint2 pints make 1 quart.4 quarts make 1 gallon.


273. How Clothes Are Cleaned by Those Who Make it a Business.—Incleaning establishments, silks and woolen clothes are immersed in gasolineand dipped up and down,' and especially the soiled parts are rubbed with ivory

soap. They are then rinsed in clean gasoline. The odor is removed by shak-ing for fifteen or twenty minutes or by hanging on a line where there is a

good breeze. Don't use gasoline near a light or stove.

274. To Clean Dark Furs.—Put some new bran into a pan on the stoveand heat very hot, stirring so as not to let burn. Rub this thoroughly into

the fur several times then shake and brush it till it is free from dust.

275. To Clean Light Furs.—Lay the fur upon a table and with a flannel

rub it with bran that is slightly moistened with warm waten Rub until

dry then with book muslin apply dry bran. Dry flour will do instead of the

wet bran. When through rubbing with the bran or flour rub magnesia the

wrong way into the fur then shake and brush.

276. To Clean Straw Hats.—First sponge the hat with a mixture of 2%drachms sodium hyposulphite, 1 drachm glycerine, 2% drachms alcohol, 2^/4

ounces of water; then hang the hat in the cellar or other moist room for

24 hours ; then apply a solution of V^ drachm citric acid, 21^ drachms alcohol,

3 ounces of water and again hang in a moist room for 24 hours. The hat

should then be gone over with a flatiron that is not too hot.

277. Cut Worms.—Make a little ring of either lime or wood ashes about

the plant as a protection against cut worms.278. Onion Maggots.—The best known remedy is to put chimney soot

in the drills. .

279. Plant Lice.—A tea made from tobacco, or tobacco smoke, will kill

them. '

280. Squash Bugs.—Put some white, shingles on the ground under the

vines and the bugs will collect under them and may be destroyed in the

morning.281. Slugs.—In England the gardeners drop a handful of bran every

8 or 10 feet along the garden walks. The slugs collect on these little heaps

of bran and may be swept up in the morning with a broom and dust pan.

282. Scale.—Boil 1 gallon of barley in water, pour off tê liquid (the

grain will do to feed the chickens) and add quicklime to it until about as

thick as paint. When cold add 1 pound of lampblack and mix for a long

time then add % pound flowers of sulphur and 1 pint of alcohol. Brush

the bark of the tree with a stiff brush to remove the moss and; then apply

the liquid with a paint brush.

283. Canker Worms.—Spread tar, or tar and molasses, on a cloth and

bind about the trunk of the tree near the ground. Do this early in the spring

and the female worm will be kept from crawling up the tree. Apply kero-

sene below the cloth to kill the eggs.

284. Grubs.—Âpply soap to the trunks of the apple and peach trees dur-

ing May. In the fall cut out all that have entered the bark.

285. Cucumber Beetles.—About the only way to keep these away is to

cover the plants with netting.

286. Celety Pest or Little Negro Bug.—Sprinkle the plants vdtli a

mixture of 1 tablespoonful of crude carbolic acid to 2 gallons of water. If pre-

ferred, a teacupfuf of the acid may be mixed with a bushel of either air-

slacked lime of land plaster and the plants dusted with this.


HANDY TABLES FOR COOKS.

EGGS.8 large, or 10 medium sized, eggs equal 1 pound.

BUTTER.1 lump the size of a medium egg equals 2 ounces.1 tablespopnful of soft butter, well filled, equals 1 ounces4 heaping tablespoonfuls of soft butter equal 1 teacupful.

2 teacupfuls of packed soft butter equal 1 pound.1 pint of well packed soft butter equals 1 pound.

FLOUR.a heaping teaspoonfuls equal 1 heaping tablespoonful.

2 heaping tablespoonfuls equal 1 ounce.

5 heaping tablespoonfuls equal 1 teacupful. y

5 teacupfuls of sifted flour equal 1 pound.31/^ level teacupfuls of corn meal equal 1 quart.

1 quart of sifted flour equals 1 pound.

SUGAR.2 heaping teaspoonfuls equal 1 heaping tablespoonful.

1 heaping tablespoonful of granulated, best brown, or A coffee equals 1 ounce.2 heaping tablespoonfuls of powdered equal 1 ounce.2 helping teacupfuls of A coffee equal 1 pound.2 level teacupfuls of granulated equal 1 pound.2 level coffee-cupfuls of powdered equal 1 pound.

2y2 level teacupfuls of best brown equal 1 pound. -

2% level teacupfuls of powdered equal 1 pound.114 level coffee-cupfuls of granulated equal 1 pound.1 pint of A coffee equals 12 ounces.

1 heaping pint of granulated equals 14 ounces.

1 quart of powdered equals 1 pound and 7 ounces.

1 quart of granulated equals 1 pound and 9 ounces.

1 quart of any kind equals 4 teacupfuls.

1 teacupful equals 8 fluid ounces or 2 gills.

1 teacupful or 16 tablespoonfuls equal % pint or 2 gills.

A common-sized, tumbler holds % pint.

TIME TABLE FOR COOKS.The time will vary with the quality of the article,etc. The general average is here given. Those Time ofmarked "a" mihutes to pound. How Cooked. Cooking.

Hr. Min.

Apples, sweet and rnellow RawApples, sour and hard RawAsparagus Boiled 13 to 30Beans with green corn Boiled 45Beans (pod) Boiled 1 00Beef Roasted a 25Beefsteak Fried 15Beefsteak Brofled 15

Time ofDigestion.Hr. Uio.

3 304 302 30

" WHAT TO DO " AND "HOW TO DO IT." 219

Beef salted Boiled a 35 4 15Bass, fresh ; Broiled 20 3 00Beets, old Boiled 4 30 4 00Beets, young Boiled 2 OO 3 45Bread, wheat Baked 1 00 3 30Bread, corn Baked 45 3 15Butts'" MeltedCabbage Boiled 1 ooCabbage . Raw , ,„Cabbage and vinegar Raw 2 00Cauliflower Boiled lto2 '.'.'.'.'.'.'.

2 30Cake, sponge Baked 45 2 30Carrot, orange Boiled . 1 00 3 , 15Cheese, old Raw 3 30Codfish,^ry and whole Boiled a 15 2 00Chicken Fricasseed 1 00 3 45Custard (one quart) Baked 3 00 2 43Duck, wild Roasted 1 00 4 50Duck, tame Roasted 1 30 4 00Dumpling, apple Boiled 1 00 3 00Eggs, soft Boiled 03 3 00Eggs, hard Boiled 10 3 3oEggs Fried 05 3 30Eggs Raw 2 00Fowls, domestic Roasted 1 00 4 00Fowls, domestic Boiled 1 00 4 00-Gelatine. Boiled 2 30Goose, wild' Roasted a 20 2 30Lamb Boiled a 20 2 30Meat and vegetables Hashed 30 2 30Milk Boiled 2 ooMilk Raw 2 15Mutton Roasted a 25 3 15Mutton Broiled 20 3 00Onions Boiled lto2 3 00Oysters Stewed 05 3 30Oysters Roasted 3 15Pig's feet Soused 1 ooParsnips Boiled 1 00 3 00Pork Roasted a 30 5 15Pork : Boiled a 25 4 30Pork ". Raw 4 15Pork Fried 4 15Pork Broiled 20 3 15Potatoes Boiled 30 3 30Potatoes Baked 45 3 30Potatoes Roasted 45 2 30Rice Boiled 20 1 ooSalmon, fresh Boiled 08 1 45Sausage .' Broiled 20 3 30Sausage Fried 20 4 00Soup, chicken ^ Boiled 2 00 3 00Soup, vegetable Boiled 1 00 4 00Soup, oyster Boiled 3 30Soup, mutton Boiled 3 30 3 30Spinach Boiled 1 to 2 2 30l^pioca Boiled 1 30 2 00Tomatoes Fresh 1 00 2 30Tomatoes Canned 30 2 30Trout and salmon, fresh, boiled or Fried 30 1 30Turkey, boiled or ....Roasted a 20 2 30Turnips Boiled 45 3 30Veal Broiled 20 4 00Venison Steak Broiled 20 1 35


SUPPLEMENT.(Additional Recipes.)

THE PEOPLE'S HOME RECIPE BOOK. ^ 221

SUPPLEMENT.(Additional Redlpes.)


SUPPLEMENT.(Additional Recipes.)

CULINARY INDEX.

For Index of " The Peoê's Home Recipes for Every-Day Use " see page 226.

MRS. KIRK'S DEPARTMENT.

AAccurate Records, Home ExpendituresAND 2

BBaking 6BEVERAGES 80Apple Lemonade 85Chocolate 82Cocoa 83Drip Coffee 82

- Elderberry Wine 86Fruit Punch 84Fruit Syrups 83Ginger Ale 83How To Make Coffee 8iLemon Syrup 84Mint Lemonade 85Mint Punch 85

BREAD MAKING 7Buckwheat Cakes 13Qover Leaf Rolls 10

Corn Bread 10

Corn Meal Griddle Cakes 12

Delicious Brown Bread 10

Ejiglish Muffins 12

Gluten Bread 11

Graham and Date Bread 9Graham Bread 9Graham Gems 13Pop Overs 12

Sour Milk Gingerbread 11

Very Best Bread 8

CCAKES 14Afternoon Marguerites 17Chocolate Icing 22Cream Filling or Boiled Icing 20Easy Angel Cake 20

Fruit Cake 18

Fruit Drops 16

Golden Loaf Cake 20Lady Baltimore Cake 19Layer Cake - 15

CAKES

—

Continued.Lemon Cookies '. 18Lemon Sponge Cake . igMaple Cream Filling 22Maple Snow Cake 15Marshmallow Filling 21May Cakes 16Mocha Filling 21Sunshine Cake 21Tea Cakes 17White Loaf Cake 17

CANNING OF FRUITS AND VEGE-TABLES 90Asparagus and String Beans 92Canned Pineapple 94Canning Large Fruits (Peaches, Pears,Apples, Pineapples, Quinces, Etc.).. 92

Com 93Peas, Lima Beans or Beefs 93Raspberries and AH Small Fruits 91Tomatoes 94

CHAFING DISH COOKERY 86Chicken a la King 90Chicken Hollandaise 89Creamed Oysters 87Oysters with Mushrooms 87Shrimp Wiggle 88Shrimps a la Poulette 88Sweetbreads Saute with French Peas 89The Queen's Toasted Cheese 8gTomato Rarebit 90Welsh Rarebit 88

Cooking, Housekeeper's Science of i

Cooking Vegetables, General-Time for 5Creed, Housekeeper's i

DDESSERTS 68Apple or Fruit Cups 79Apple Rice Pudding' 78Apple Tapioca 79Baked ' Peaches and Pears 76Custard Pie 70Fig Pudding 80Fruit Whips 72Graham Pudding 77

223


DESSERTS

—

Continued.Jellied Apricots 80Lemon Cheese Cakes 78Lemon Cream Sherbet 7^Lemon Jelly 71Lemon Pie i 71Maple Ice Cream 75Maple Mousse 76Marlboro Tarts 77Marshmallow Pudding 72Miiice Meat 74Peach Tart 77Plain Pastry 69Plum Pudding 73Prune Fluff 79Pumpkin Pie 74, 78Rhubarb Pie (Also Fresh Fruit Pies) 70Rice Pudding 73Strawberry Shortcake 72Vanilla Ice Cream i 75

Division of Labor, Organization and .

.

3Domestic Science in the Home i

EEGGS 37Bread Omelet 41Curried Eggs 41Deviled Eggs 39Eggs a la Suisse 41Eggs Au Gratin 42Eggs Scrambled with Pimentos 40Eggs Steamed 37Fried Stuflfed Eggs r. .

.

39Ham and Eggs 38Luncheon Eggs 39Plain Omelet 40Poached Eggs 38

Equipment, Laundry 5Etiquette, Table 6Every Day Schedxjle, . Housekeeper's. .

.

SExpenditures, Home 2

FFoods 30Fruits and Vegetables, The Canning of 90

Jelly Making, Preserves and 95

KKitchen, and Utensils, A Well

Equippei) 3

Kitchen Utensils r 4

LLabor, Organization and Division of.. 3Laundry Equipment 5

MMEATS 22

Chicken Fricassee 28Crown Roast of Lamb .'. 27Ham Baked in Cider 27

' Irish Stew with Dumplings 24Loin of Veal 26Pan Broiled Steak 26Pot Roast 24Roast Beef (No. i) , 23Roast Beef (No. 2) 23Roast Duck and Goose 29Roast Turkey with Dressing 28Steak and Vegetables, En Casserole. .

.

25To Broil Steaks or Chops with Gas... 25

MEAT SUBSTITUTES 30Baked Beans 33Breslau of Meat . , : 31Chicken Sandwiches 36Children's School Sandwiches andLuncheons 34

Foods ;

.

30Ham Sandwiches .• 36Ham Souffle 32Lenten Eggs on Codfish Cakes 33" No Meat " Menus 30Picnic Patties 31Salad Sandwiches » 35Substitutes for Meat 30The Real Spaghetti a la Italianue 32

Organization and Division of Labor..

General Time for CookinS Vegetables S

HHome, Domestic Science in the i

Home Expenditures and Accurate Rec-ords 2

Household Management, What Con-stitutes I

Housf-keeper's Creed . .• i

Housekeeper's Every Day Schedule. .

.

5Housekeeper's Science of Cooking i

Housekeeping a Profession 2

PPICKLING , loi

Chili Sauce 104Chow Chow - 102Cucumber Sauce , 103Genuine Longfellow Pickles 104Green Tomato Pickles 102Oiled Pickles , 103Pepper Relish ',

104Watermelon, Peach or Pear Picklesr. loi

PRESERVING AND JELLY MAKING 95Apple Jelly, Quinces or Crab Apples.. 100Blackberry Jam ' 96

CULINARY INDEX. 235

PRESERVING AND JELLY MAKING—Continued.iJurrant Jam 96Grape Juice ' g6Mixed Jelly 100Quince Preserves g8Rhubarb Jam 97San Diego Orange Marmalade 99Small Fruit Jelly 99Spiced Currants 98Strawberry Jam (Also Black and RedRaspberry) 97

Pbofession, Housekeeping a 2

RRecords, Accurate a

SSALADS AND SALAD DRESSINGS 62Chicken Salad 63

^ Cooked Salad Dressing 64French Dressing 64June 13th. Salad 674ay Salad 66Mayonnaise Dressing 63Pcâto Salad 64Salad a la Kirk 60Salads Served with French Dressing.

.

63Thanksgiving Salad 65Tomato Crown Salad 68Tomato Jelly 67

SAUCES 42Apple Sauce ; 46Chocolate Sauce for Ice Cream 44Cranberry Jelly 46Hard Sauce 45Hollandaise Sauce ...^ 44Lemon Sauce 45Mint Sauce 45Mushroom Sauce 44White Sauce 43

Schedule, Housekeeper's Every Day., sScience in the Home, Domestic i

Science of Cooking, Housekeeper's ... i

Serving, Table Setting and 6SOUPS 46Cream of Asparagus 50Cream of Pea .> 49Cream of Tomato 49Good Vegetable 48Mock Oyster SoPop Com 51

Soup Stock 4>Tomato Soup with Vegetables 48

Substantial Meals Without Meat... 30Substitutes for Meat 30

TTable 5Table Etiquette [ 6Table Setting and Serving 6Time for Cooking Vegetables, General 5

UUtensils, A Well Equipped KitchenAND 3

Utensils, Kitchen 4

VVEGETABLES 51Asparagus Tips in Pattie CasSs 55Baked Stuffed Tomatoes 55Boiled Cucumbers 60Boiled Rice 5aCarrQts a la Hollandaise 59Corn Fritters 58Creamed Cabbage 57Escalloped Corn 58Escalloped Tomatoes 60Glazed Sweet Potatoes 56Green Corn 57Hashed Brown Potatoes 53Lima Beans 54Mashed Turnips 50Plain Asparagus 54Potatoes Au Gratin 54Potatoes O'Brien 53Rice Croquettes 53Sour Cream Slaw 57Spinach—Boiled and Creamed 62Stuffed Egg Plant ."T. 61Stuffed Sweet Peppers 61

Sweet Potatoes En Casserole 56Tomatoes Du Barry 60Tomatoes on Toast

_ 59Tomatoes Stuffed with Corn 58

Vegetables, General Time for Cooking 5Vegetables, The Canning of FruitsAND 90

WWhat Constitutes Hoijsehold Man-agement

See next page for Index of " The People's Home Recipes for Every-Day Use."

THE PEOPLE'S HOME RECIPES FOR EVERY-DAY USE.

For Index of Mrs. Kirk's Department, see page 223.

AAlpaca, To Clean 206, 207Apple Koker 118Apple Tree Borers . , 212Apple TrEe Louse 21

1

Apples, To Keep 209Army Worm 211Art of Candy Making, The 154Axle Grease ; . .

.

211

BBaking Bread 107Baking Powders 108

Bark Lice 212Barrel or Cask, To Find the Number

OF Gallons in 215Bed Bugs, To Extermtnate i^BEVERAGES 181

A Cranberry- Drink , 183

A Grapefruit Cocktail 182

Blackberry Wine 183

Cherry-Shrub : 184Christmas Temperance Punch ...".... 184Comnmnion Wine .^ 182

Cottage Beer 184Cream Toddy 183Dandelion Wine IÎ

Elder Blossom Wine r 182

Farmer's Soda 184Grape Juice .... I 182, 183

Ginger Beer 184Grape Granito 184Kentucky Egg Nog 182

, Lamb's Wool 182Milk -Punch 183

Orange Toddy 183Punch 182

Raisin Wine ' 182

Raspberry Vinegar 183

Roman Punch — 182

Spruce Beer 184Tea Punch 182

Tom and Jerry • 183Various Fruit Waters 184Wassail Bowl 183Welsh Nectar 184

Bin, To Find the Number of Bushels'

IN 211

BISCUITS Ill

Baking Powder 112

Breakfast T. ... iii

Soda Ill

Southern Beaten 112

Black Ink, Copying or Writing Fluid 213Black- Stockings, To Wash ; . . . 199Blacking, Patent 211Blood Stains, To Remove .- 212Blue, To Preven^ from Fading 207Bluing for Clothes, To Make 210Boots, To Dry 198Bottles anb Cruets, To Clean '. 204Brass or Copper Kettles, To Clean 206

BREAD MAKING 105Baking - 107

~

Baking Powders 108Bread Recipes 108Flour ...-., los -

Mixing and Kneading 106Jlecipes for Making Yeast 108The Sponge 106Yeast ... 106

BREADS \_ 108Boston Brown 109Bread -. ic^Corn .-. noCornish noCurrant noEggless Gingerbread

, noEntire Wheat _. 109Fried .....'. noGingerbread noGraham no" Hotel Berry " Brown Bread 109Katahdin Corn noOatmeal 109Old Fashioned Brown 109Raised Graham noSalt /Rising 109Soft Gingerbread noSpinster's 109Steamed Brown. noSteamed Graham noWhole Wheat 109

Breads, LidHT (See "Light Breads.")., inBreath, Smell of Onions to Remove

from th" 197

226

CULINARY INDEX. 227

BUNS 117Currant 117That Boys Like 117

Burning Lamp Wicks, To Destroy Ooaft.

OF .^ 197Butter, To Keep for Winter Use 202Cabbages, To Keep 209Cabbage Worms ; 203CAKE MAKING 119Cake Recipes 121

. Frostiqgs, Icings and Fillings 128General Directions 119

CAKES ^ 121A Cheap Fruit 125Angel 123Angel Food 122Anna's Cup 124

, Apple 127Black Fruit 125Breakfast 127Buttermilk 121

Caramel 121

Centennial 124Cheap 124Cheap Fruit 128Chocolate 124Chocolate Caramel 126Chocolate Loaf 127Clara FoUetfs 124Cocoa 124Cofifee : 124Cornstarch Loaf , 124Cream '.

i . 126Cream Puffs 127Crumb 124Custard 126

Delicate 121

Delicate Cgcoanut 124êvil 122, 128

IDevil's Food 122

Dolly Varden 127Economical 121

Farmer's Fruit 12sFeather 124Fig 126

French 124

Fruit ...,....;.., 121

Gold and Silver 123Good Almond 127

Gospel 125Grandma's 121

Hickory Nut 123

Ice Cream 122

Jelly Roll 122; Johnny 127Lady .; 125Layer or Loaf 128Lemon 123

Lemon Jelly 123

Lightning Clouse 128

Maple ...127Marble 121

Miiinehaha 125

CAKES—Continued.Morangtarta 12SMyrna Marble 122Nut 123One Egg 122, I2SPlain 128Plain Walnut 123Pork 127Prince of Wales 123

- Queen 125,

Quick 122Ribbon 123Roll Jelly 127Silver 125Spice 127, 128Sponge i2;i

Sultana 121Sunshine 126

. Surprise 128Tea . . ., 126Taylor 121

Velvet I26Washington 126Wedding 121

White 126White Fruit ;. 125White Loaf 126:

White Mountain 123Cakes, Griddle 119Calicx)es, Cambrics and Muslins, ToWash 203

CANDY MAKING. THE ART OF. . .

.

154Cream Candies 157Bonbons 158Chocolates 157Cocoanut Creams 159Combination Creams 1S9Cream Dates I58Cream Grapes 158Orangettes 159Sweet Sweets and Bitter Sweets.... 157Various Chocolates 158Wafers 158

Fondants 156Maple IS7To Color 157To Flavor .- IS7White 157

People's Recipes for Home-Made Can-dies 161

Butter Scotch 161, 162

Chewing Taffy 161

Cracker Jack 161

Cream Candy 161

Hickory Nut Kisses 162

January Thaws 161

Kisses 162' Macaroons 162

Maple Fudge 162

Maple Sugar Candy 162

Marshmallows 161

Molasses Taffy 161

Peanut Brittle 161


CANDY MAKING, THE ART OF——Continued.

Prauline l6i

Sea Foam i6i

Sugar Drops 162

Precautions to Prevent Sugaring or

Graining i55

Taffies 159Cinnamon ,' : 159Clove '.

.' IS9Lemon 159Orange 159Pineapple IS9Strawberry 159Vanilla 159AVintergreen 159

/ Testing—How To Tell When Candy is

Done iSSTesting Table 156Various Candies 160

Buttering Sticks 160Candy Cough Drops 160'

Cocoanut Bar Candy 160Cream Caramels—Vanilla and Choco-

late 160

Peanut Bar Candy 160

Canker Worms 217CANNING, PRESERVING ANDJELLY MAKING 185

Canned Apple Sauce 188

Canned Beans 187

Canned Corn 187Canned Elderberries 187, 188

Canned Fruits (All Kinds) 185

Canned Pineapple 188

Canned Rhubarb 187Canning Fruits, Making Preserves,

Jellies, Etc 186

Canning Table 185

Cooking Apricots 187Gooseberry Conserves '. 187

Grape Marmalade 186

Jellies 186

Lemon Butter 188

Lemon Marmalade . ..'. 188

Marmalades * 186

Orange '^Marmalade 187, 188

Pear Qiips 187

Pieplant Jelly 188

Peserved Cherries 187

Preserves 186

Quince Honey 187, 188

Strawberry Preserves 187,

To Cook Cranjjerries 187

Tomato Preserves , 188

Carpet Bugs, To Kill 211

Carpet Cleaner I97

Carpets, To Clean 196

Caterpillars 212

CelbKy Pest or Little Negro Bug 217

Celery, To Keep 208

Cellars, To Keep Clean 20S

Cement for Broken China 203

Cement for China, Marble and Glass-ware 20s

Cement, Diamond 202Cement for Glass and Iron 198Cement for All Kinds of Articles, AGood 205

Cement for Rubber or Leather 202Cement for Wood, Ivory, Stone, Porce-lain, Leather, Silk, Woolen or Cot-ton 202

Cement for China and Glass 203Chafing Disk Cookery (See "Rel-

ishes.") 151CiHEESE Dishes (See "Relishes.") 151Chilbren's Rusks 118Chromos, To Clean 204Cinch Bugs 212Cistern Water, To Purify 197Cloth, To Remove Acid Spots from . . 206Cloth, To Remove Alkali Spots from 207Clothes, How they are Cleaned byThose Who Make it a Business.... 217

Clothing, To Clean Mud from .-. 197Clothing, To Remove Bad Smells from 204CLOTHiNd, To Remove Paint from .... 206Coat Collars and Seams and Elbows,To Clean and Remove Gloss from.. 202

Coffee Pots, Care of 204Coffee Stains, To Remove .". 198, 209Colorado Beetle or Potato Bug 212Concrete 21

1

COOKIES 113Boston 114Cookies 114Cookies (Mother B's) 115Cornstarch 114Crisp Chocolate , 113Crumb Cakes i 113Cream ^ 114Drop Ginger Cakes 114Fruit 113Ginger 114Ginger Drop Cakes 113Ginger Snaps 114Hermits 114Lemon ; 114Lemon Drops 114Mince Crisp 115Molasses 114Mother's Caraway 113Nut 113Oatmeal 113Oatmeal Macaroons 114Peanut 114Rocks 114Scotch 113Taylor Cakes 113

CktoKiNG OF Meats and Poultry 130Cooking Utensils, Treatment of New 203CovKS .'. 20sCorn Cake , 117Corn Dodgers 117(jorn Moth 212

CULINARY INDEX. 339

Corn Pone 117Crackers ?. 118Cranberries, To Kbep 208CREAMS AND CUSTARDS 176Apple Custard 178Apple Float 176Apple Snow 176Banana Pudding 176Bavarian Cream 176Charlotte Russe 177, 178Cherrry Tapioca ' 177Custard 177Custard Souffle 177Fruit Jelly 177Kiss Pudding 178Lemon Gelatine 178Mock Whipped Cream ...'..., 177Orange Float 177Pink Cream 177Pretty Pudding 177Raspberry Whip 177Russian Cream 177Spanish Cream ^ 178Strawberry Foam 178Velvet Cream 178

CROQUETTES 139Cheese 139Hominy 139Italian 139Macaroni 139Oyster and Veal 139Potato 139Rice 139Rice and Beef 139Salmon 139

' Sweet Potato 139Veal 139

ÛLLERS 117CUCUMBER Beetles 217Currant Worms and Rose Slugs, ToDestroy 203

Cut Worms 217cxttlery, to prevent rusting of 205

DDodgers, Corn , 117DOUGHNUTS .». USDoughnuts 1 15Doughnuts (Fine) 1 16

Fried Cakes 1 16

Improved Fat for Frying Doughnuts,Croquettes, Etc 116

Raised 116

Snow Balls 116

Dressings, Salad 166

DUMPLINGS 117

Always Light II7

Chicken ii7

Drop 117

DYEING AND COLORING 213

Cotton Goods T 213

Black 213

Blue 213

DYEINGANDCOLOmUG—Continued.Brown for Cotton, Woolep or Silk 213Green 214Orange 214Red 214Sky Blue for Cotton or Silk 213Yellow 213

Silk Groods 215Black 4 215Brown 215Crimson 215Green 215Light Blue 215Orange 215Sky Blue 215Yellow 21S

Woolen 'Goods 214Blue 214Brown 214Chrome Black ^ . 214Crimson 214Green , . . 214Orange 214Pink 214Scarlet 214Yellow 214

EEGGS 142Baked 144Baked with Cheese 143Breaded 146Bird's Nest 144Buttered 14SCreamed 143Cupped 145Curried 144Deviled 143Dropped 14SEgg Gems 143Egg Fricassee 14SEgg Nest Toast 143Eggs a la Bonne Femme 146Eggs a la Creme ." 14SEggs a la Creole 143Eggs a la Suisse 146Eggs a la Mode 145

Eggs Brouille \ 146Eggs in Tomatoes 143Eggs in Paper Cases 147Escalloped 144Fried ., 144Frizzled 140Frizzled Ham and Egg? i44

Frothed ; I47

Lunch .... '. J46

Newport Style ,... I4S

Ox Eyes I43

Pickled 140

Poached • I44

Potted 146

Scrambled MSShirred I44


EGGS—Continued.Stuffed I4SSteamed 146

To Coddle an Egg 144To Preserve 197

FFeathers, To Clean 209Feathers, To Curl 210Feathers, To Restore 209Fillings, Cake 128

Fire Kindler 203, 206FISH AND OYSTERS 13SBaked Codfish • ,136Baked Pickerel 136Baked Salmon 138Baked Shad 138Baked White Fish , 136Boiled Fresh Fish 136Broiled Oysters ; 138Clam Stew 136Codfish Balls 138Creamed Fish 137Curried Oysters 136Hscalloped Oysters ; . . . 138Escalloped Salmon 138Fish a la Creme 136Fried Oysters 137Frizzled Oysters 138Halibut Steak 137HoUandaise Sauce 138Lobster a la Newburg 136Oyster Cocktails 136Oyster Dressing 136Oyster Omelet !..... 137Oyster Rarebit 138Pigs in Blanket 137Salmon Balls 137Salmon Chops 137Salmon Croquettes 138Salmon Loaf 137Steamed Oysters 137Turbot .

.'

137Flannels, To Wash 199Flannels, To Wash and Dry ; 203Fleas, To Dri^t Away 204Flies, To Get Rid of 200Flies, To Keep Off Gilt Frames 204Flour 105Fresh Paint, To Remove Smell of . . . 204FRITTERS IISCorn IISCorn Fritters or Mock Oysters itsFried Cream USOyster IISPotato IISl^fAA l^fl K ^Q T T C

FROSTINGS, "icings ' ANd' FiLL-INGS 128Boiled Icing 129Caramel Icing 128Chocolate Cream Frosting 129Chocolate Filling for Cake 128Custard Filling 129

FROSTINGS, ICINGS AND FILL^"^

INGS

—

Continued.Icing for Cookies 129Icing Without Boiling 128

Lemon Jelly Filling I29~Maple Caramel Frosting 129Marshraallow Filling or Icing 128

Fkuit Jars, To Loosen Covers of 203Fruit Stains, To Remove 198Furniture Dressing 196Furniture Polish 199Furniture Polish, An Excellent 198Furs, To Clean Dark 217Furs, To Clean Light 217

G'

GAME , I3SA Delicious Rabbit Fry 135Hasenpfeffer 13sPheasants, Partridges, Quails, Etc 135Rabbit Stew 135

GEMS 116Corn 116Graham 116Wheat 1 16

General Directions for Making Pies 162Gjlt Frames, To Clean 202 -

Glass, To Bore Holes in 212Glass, To Clean 199Glass, To Cut or Break in any Shape 212.Glass Decanter, To Clean a 199Glass, To Remove Panes of 199Glass Stoppers, To Remove Tight 206Gloves, To Clean Kid 199Gloves, To Clean Light 199Gloves, To Clean Silk and Thread. . . 207Glue, Liquid 202, 211Gnats ; TiggGold Chains, Etc., To Clean .".... 211GraftinC Wax 203Graham Crackers 118Grain Wfevil 212Grapes, To Keep 209Grass Stains, To Remove igpGrease, To Remove 199Grease, To Remove from Floor 199Grease, To Remove from Wood BeforePaintinO 20s

Grease, To Take Out of Woolens,Silks, Paper, Floors, Etc .-

. . 207Greasy Skillets, To Wash ........ 201GRIDDLE CAKES upBuckwheat i igCorn Meal iigEgg ;..' 119Graham ugPotato iig

Grubs 217

HHANDY TABLES FOR COOKS 218

Butter 218Eggs 218

CULINARY INDEX. 231

HANDY TABLES FOR COOKS—Continued.Ftour r. 218Jugar f 218

Hard Water, To Make Soft 201, 204Hay, To Measure 211Herbs, To Keep All Kinds of 208Hessian Fly .

."

r. . . . 212Hinges, To Keep from Creaking 204How to Select Good Meat and Poultry 130

1 I

ICE CREAMS, SHERBETS ANDICES 178Almond Ice Cream 179Banana Ice Cream 7 179Bisque Glace i8iCaramel Ice Cream 170Cherry Ice 180Chocolate Ice Cream 179Cocoanut Ice Cream 179Cranberry Ice 180Currant Ice 180Currant Sherbet 180Frozen Fruit 181

Green Grape Sherbet 180Lemon Ice 180Lemon Sherbet 180Macaroon Ice Cream 179Maple Frappe 181

New York Ice Cream 179Orange Ice 180,

Orange Sherbet 180Peach Ice 180Peach Ice Cream 1 .

.; 179

Pineapple Ice Cream 179Pineapple Sherbet ." 181

Plum Glace i8i

Raspberj-y Ice Cream 180Roman Cream 180

Strawberry Ice 180Strawberry Ice Cream .'. 179Three of a Kind 181

Tutti Fruttt 181Vanilla and Lemon Ice Cream 179

^ Ices .v. 178Icings, Cake 128

Ink, To Remove from Linen 198Ink Spots i97

Ink Stains, To Remove 199Insects Such as Bed Bugs, Moths,

Etc., To Kill ., 197Interest, A Quick and Easy Way to

Compute 215Ikon Rust, To Remove from Clothing 207

Iron or Stee£, To Polish 206Iron Vessels, To Mend „, .. 197\roning 199

Jexly Making CSee " Canning, Etc.") . . i8s

JlfflTBLES 118

Jumbles, Favorite 118Jewelry, To Clean 201

KKerosene and Grease Spots, To TakeFROM Carpets 204

Kerosene, To Remove 198Kitchen Floors, Tables and Wooden

Articles, To Clean 204Kneading Bread 106Knives, To Clean 206

LLace Curtains, To Wash 208Lace, To Clean Black 207Laces, Washing' 208Lamp Chimneys and Other Glass-ware, To Temper 205

Lamp Chimneys, To Clean ig8, 199Lemons, To Keep '. 208LIGHT BREADS m

Biscuits IllBuns 117Corn Dodgers, Corn Pone, Corn Cake 117Crackers 118Crullers 117Cookies 1 13Doughnuts IISDumplings 117Fritters 115Gems 116Griddle Cakes 119Jumbles 118Muffins 116Rolls Ill

Rusks 118Sandwiches 1 12

Scotch Scones and Apple Koker 118Toasts 118Waffles 116

Lightning Cream for Clothes orPaint 205

Linen Collars and Cuffs, To Stiffen 206Linen Stains, To Remove 201Linoleum or Oil Cloth, To Clean... 197

MMachine Oil, To Take Out ..'..,.... 206Magic Annihilator 210Mat.ic Furniture Polish 205Making Yeast, Recipes for 108MEATS AND POULTRY 131A Ragout 134Baked Veal Chops or Cutlet 131

Beef Loaf , 134Beefsteak Roll 131Boiled Ham 132Braised Beef 132Breaded Ham 131Chicken and Macaroni 133Chicken Croquettes 133


MEATS AND POULTRY—Co»»«»«i*d,

Chicken Cutlets 133Chicken Pie i33

Chicken Sauteing 133Chicken Tamales 131

Chop Suey 134Cleveland Chicken 133Creamed Beef 131Curry Chicken 132Deviled Ham Loaf 134Deviled Ham Rolls 132Dressing for Baked Fovrl 134Dressing for Stuffing Meats 131

Ham Pattie 132Liver Timbales 134Nut Balls 134Old Point Comfort Chicken Terrapin 133Pressed Tongue ' I34Stuffed Le^ of Pork 132Stuffed Tripe 134Sweetbreads and Peas 133Tasse Ham 132Veal Loaf 131Veal with Oysters 132

MEATS AND POULTRY, HOW TOSELECT GOOD 129Beef 129Ducks 130Fowls 130Geese 130Mutton \ 129Pork 130Turkeys 130Veal .' 130

Meats and PotJLTRy, The Cooking of. . 130Meats, Preserving 194Mice, To Keep Away 200Mildew, To Remove 201Miscellaneous Weights 216Mixing and Kneading Bread 106Mosquitoes and Flies 201

Mosquitoes and Flies, To Prevent BitesFROM 200

Moths 200MurriNS ii6Muffins, Corn 116Muslin, To Bleach 208Muslins, To Wash Delicate Colored 207MticiLAGE ; 209

NNeckties and Other Goods that Fade,To Wash .~ 207

OOilcloth, To Clean and Keep Nice 197OMELETS 147Baked 147French 147Ham 148Jelly or Marmalade 148Omelet 147Potato 147

Onion Maggots 217Onions, To Keep 208

Oysters, Fish and 13S

PPails and Tubs, To Keep fromShrinking .'. 20t

Paint Spots, To Remove from Wjndows 203Paint Stains, To Remove from CottonAND Wool 197

Paint and Varnish, To Remove Old. . 199Painted Surface, To Wash 200Parsley, To Keep Green and Fresh.. 208Parsnips and Salsify, To Keep 208Patent Leather, To Polish 199Peas, To Keep for Winter Use 209Piano Polish 200PICKLING 189Beet Pickles 189Bordeaux Sauce 191Canned Beets 192Canned Cucumbers 192Celery Sauce 190Chili Sauce 192, 194Chopped Pickles ....".". i8gChow Chow 189Chowder 191Cold Catsup 192Com Salad 193Com Sauce 191Cucumber Catsup 193Cucumber Pickles . .• 189, 19^Damson Plum Catsup 191" Dandy " Home-Made Pickles 192Dill Pickles 189English Chow Chow 190Euchered Crab Apples 191Gooseberry Catsup 190Green Tomato Pickles 190Mexican Chili Sauce 193Mixed Pickles 190, 192Piccalilli 191Pickled Cabbage . ; 191Pickled Peaches 193Pickled Peppers igoPickled String Beans 193Sliced Cucumbers 189Small Cucumber Pickles 191Sour Cucumber Pickles igjSpanish Pickle , . . . . 191Spiced Peaches 192String Bean Pickles 192Stuffed Peppers 191Sweet Pickled Peaches 190Sweet Pickled Prunes 190Sweet Pickles^Pears, Peaches andApples 193

Tomato Catsup 194Tomato Higdom 190Tomato Ketchup igoTomato Sauce 190Watermelon Pickles 193

CULINARY INDEX.

PIES 162Buttermilk 163Chocolate 164Chocolate Cream 164Cocoanut 164Cornstarch 164Cream 164Custard ..; 164Delicious- Apple 163Elderberry 164Lemon 164Lemon Cream ~. 165Mince Meat >."; 164Mock Cherry 164Mock Mince 165Molasses 164Pie Crust 165Pie Dough 165Pieplant 165Pumpkin 165Raisin 165Rhubarb 165Shoo-Fly 165Squash 165Transparent 165Vinegar 165

Pies, General Dikections fok Making 162Plant Lice 217Plates, Cleaning Befoke Washing 197Poultry (See "Meats and Poultry.")... 131Poultry and Meats, How to SelectGood 129

PotJLTRY AND MeATS, ThE CoOKING OF. I30Powders, Baking io8Preserving (See "Canning, Etc.").. 185, 186PRESERVING MEATS 194Bologna Sausage 195.

Corned Beef 194'

Cracknels 195Curing and Smoking Hams 194Curing Hams 194Dried Beef". 194Head Cheese 195Mince Meat 196Mock Sausage ,. 195Pickle for Beef or Ham 194Pig's Feet Souse 19SPreserving Eggs 196Pressed Beef 196Sausage 195Scrapple 195To Keep Smoked Hams ....^ 194To Preserve Sausages 194

Potatoes, To Keep , 209PUDDINGS 170Apple Dicky 170Baked Indian Pudding with HardSauce 171

Bird's Nest 170Black 170Blanc Mange 175Bread 174Bread and Butter 170

Brown 170

PUDTimCS—eontinued.Brown Betty 173Cheap i. 173Cherry 173Cherry Puffs 172Chocolate

| 173Cocoanut and Tapioca 171Cottage ... .V. .... ^ 173Crystallized Apples 173Cup 174Currant 173Date 174English Plum -.. 172Fig 171French 171Fruit 171Fruit Dowdy 171Fruit Juice Blanc Mange 174

'

Fruit Puff 175Fruit Roll 174Gelatine Jelly 174Lemon v... 171Lemon Rice , 173Orange 174Peach or Apple 170

'Prune ..._. 172Prune Whip ". , .

.

175Quick Apple Dumplings 174Quick Puff 172Raspberry Float 174Rice 172, 173Simple Plum 172Snow 174Sponge 172Steamed Chocolate 171Strawberry Shortcake , 173,Suet ;. 172Vegetable 173

RRancid Butter, To Sweeten 211Rats, To Drive Away 200Rats, To Drive Away Without Kill-ing 200

Recipes for Making Yeast 108Recipes for Pies .'. 163Receipts of All Kinds, Various 196Red Ants, A Preventive for 200Red Ants, To Drive Away 204, 20sRed Table Linen, To Wash 207RELISHES. CHEESE AND CHAF-ING DISH COOKERY 151A Delicious Omelet 151Cheese Balls 1 153Cheese Fouder 152Cheese Fondu 152Cheese Ramekins 153Cheese Sauce for Potatoes 154Cheese Straws 153Chocolate Souffle ,.... ig'i

Clams a la Newburg 152'Com Oysters 152Creamed Chicken 152

Creamed Chicken and Mushrooms... 152


RELISHES, CHEESE AND CHAF-ING DISH COOKERY—Continued.

Creamed Oysters 152

Deviled Eggs 152

Deviled Crabs 153Dreams 153Fricassee of Dried Beef , 152Fricasseed Eggs IS'

Fruit Canopes IS3Halibut a la Hollandaise 153Macaroni and Cheese 151

Mexican Macaroni 154Nut Loaf 151

Plain Rarebit 152Sardines on Toast 153Shrimp Wiggle IS3Spaghetti 154Welsh Rarebit IS3

Ribbons, To Wash 203Roaches, To Exterminate 198Roaches, To Kill 204ROLLS Ill

Astor House iii

Cinnamon ill

French illParker House iiiRolls Ill

Round Tank, To Find the -Number ofGallons in 216

Rusks, Children's 118Rust 197Rust, To Prevent -. 202Rust, To Remove from Plows andOther Steel Implements 206

Rusty Wash Boilers. To Clean 206

SSALADS AND SALAD DRESSINGS 166Apple Salad 167Baked Com , 169Banana Salad 166Beet Salad 167Cabbage Salad Dressing 167Cheese Salad Dressing 168Cherry Salad 166Chicken Salad 168Cold Slaw 167Cold Slaw Dressing , 168Corn Salad 166Cream Dressing .167, 169Dressing for Yellow Pickles 167Endive Salad 168Fruit Salad 166German Potato Salad 168Green Bean Salad 168Heavenly- Hash or Fruit Salad 168Macaroni and Tomatoes 169Mayonnaise Dressing 168, 169Meat Salad 168Mixed Summer Salad 166Mustard Dressing . . 168Nut Salad 168Potato Salad 169Salad Dressing ,...167, 169

SALADS AND SALAD DRESSINGS—Continued.Salmon Dressing 169Sardine Salad '. 167Slaw 167Sour Potatoes 169String Bean Salad 166Stuflfed Tomato Salad 167Sweetbread Salad 167Tomatojelly 168

Waldo Salad , 169Waldorf Salad with MayonnaiseDressing 169

SANDWICHES 112

Apple and Celery 112Chicken 112Club 112Egg 113French I12Ham 112Nut .- 112Nut and Cheese ,' / 112Pimentos 113Salmon 112Sweet 112

SAUCES 175Cream Sauce for Puddings 175Fig • , 175Hard 175Hot Chocolate Sauce for Ice Cfeaw orPudding , 17^

Lemon ,.. 175Pudding 175

Scale . . , , 217Scorches, To Remove from Cloth 201Scorching When Ironing, To Prevent 199Scotch Scones ,.. n?Screws, To Loosen 200Sealing Wax, To Remove 210Shf-rbets and Ices 178Shirts, Silver Polish for 207Silver Polish 205Silver, To Clean 201Silver, To Clean Blackened 200Silverware, To Keep 204Silver, To Remove Egg Stains from . . 205Slugs g„Soap, Hard !.!!!.',." 201Soap, Patent !!!'.!!. 210Soap, Soft '.!!!."'.!,' 201Soot, To Remove orm,SOUPS .:::::; fÂsparagus jj^Bean ^^„Beef Broth ' \^Bisque of Oysters

"tTT

BouiUon i^&.:::::::::::::;::::•;•:••-"• ;4;Cream of Celery ....'!. . JiaNoodles for Soup ..... .

,

' ' "

' J^Potato JloSoup Stock ;:?Split Pea ., ;: J^

CULINARY INDEX. S3S

SOUPS—Co«/i»i4«*rf.

Tomato , 140, 142Tomato Bisque . . . , ^ 141Vegetable ^ 141White 141

Sponge, To Clean a 204Sponge, The .' ro6SgUASH Bugs 217Stains Caused by Scorching, To Remove 201Stains, To Remove from Clothing , . . . 199Steel Knives, To Keep from Rusting., i^Stove Polish, Bkqxiant Self-Shining 210Strawberry Worms 212Straw Hats^ To Clean 217

TTable,A Handy 216Table of Apothecaries Weight 216Table of Avoirdupois Weight ......... 216Table of Fluid Measures 216Table of Liquid Measure 216Table of Troy Weight 216Tableware, To Remove Taste of Fishfrom 205

Tan,. To Remove 198Tar, To Remove 210Tar, Wagon Grease, Mixtures of Fat,Carbon and Acetic Acid, To Remove 212

Teakettle, The 204Tea Stains, ToRemove 200Tight Shoe, A i97

Time Table for Cooks 218Tin Teakettles, To Brighten 205

Tin, To Mend 205Tinware, To Clean 201

TOASTS "8American 118

Dry Beef .- 118

Good "8Tobacco Pipes, To Clean 212

Turnips, To Keep 208

VVarious Recipes of All Kinds 196

VEGETABLES 148

Baked Com 148

Boston Baked Beans . . - 148

Baked Onions I49

Catrots -with Milk iSO

Cauliflower 148

Celery on Toast 148

Corn a la Southern 148

Com and Tomatoes iSO

Corn Mock Oysters ISJCom Oysters i^Corn Puddjngr ...:....• 148

Creamed Potatoes i49

Egg Plant 149

Escalloped Corn ; iSo

Esralloped Onions I49

Escalloped Potatoes . . . . r iSO

Escalloped Tomatoes iSi

French Stew ^Si

YEGETABLES—Continued.Fried Egg Plant '.

150Fried Mushrooms 149Fried Tomatoes 151Glazed Sweet Potatoes 149Potato Croquettes 150Potato Puffs isiPotato Rolls ISOPotato Fluff 149Potatoes in Half Shell i. 150Roast Pork and Lima Beans 151Roasted Tomatoes ^ iSoSalsify or Vegetable Oyster 150Spinach 149Southern Cabbage 148Squash Cakes , . 149Stewed Cucumbers 151Stewed Onions 150Stuffed Potatoes . . ._ 149Tomatoes a la Spanish 150

Vegetables, To Keep 209Vegetables, The Temperature atWhich they Should be Kept 209

Velvet, To Clean 207Velvet, To Restore 206

WWaffles 116Wall or Building, How to Find theNumber of Common Bricks in .' 216

Wall Paper Cleaner - 196Wall Paper, To Clean 205Washing Black and White Calicoes.. 203Washing Blankets 198Washing Fluid 196Washing Fluid, Gem 201

Washing Pink and Green Calicoes . . . 203Washing Purple or Blue 203WASHiNd Windows 203Water, To Purify , 201

Water, To Soften f 206Water-proof Paper Covering for Jars—Used in Preserving, Etc. 206

Weights and Measures 202

Welding, Blacksmith's Borax foe 196

"WHAT TO DO" AND "HOW TODO IT" 196

Alpaca, To Clean 206, 207

Apple Tree Borers 212

Apple Tree Louse 211

Apples, To Keep 209Army Worni 211

Axle Grease 211

Bark Lice • • 212

Barrel or Cask, To Find the Number .

of Gallons in 215

Bed Bugs, To Exterminate ig8

Bin, To Find the Number of Bushels in 21

1

Black Ink, Copying or Writing Fluid. 213

Black Stockings, To Wash 199Blacking.Patent 211

Blood Stains, To Remove 212

Blue, To Prevent from Fading -. 207


*WHAT TO DO" AND "HOW TO. DO IT"—Continued."Bluing for Clothes, To Make 210

Boots, To Dry 198

Bottles and Cruets, To Clean ?04Brass or Copper Kettles, To Clean... 206

Breath, Smell of Onions to Removefrom 197

Burning Lamp Wicks, To DestroyOdor of 197

Butter, To Keep for Winter Use Z02

Cabbage Worms 203

Cabbages, To Keep 209Calicoes, Cambrics and Muslins, ToWash ' 203

Canker Worms 217Carpet Bugs, To Kill 211

Carpet, Cleaner 197Carpets, To Clean 196Caterpillars 212

Celery Pest or Little Negro Bug 217Celery, To Keep 208Cellars, To Keep Clean ... 208Cement for Broken China 203Cement for China, Marble and Glass-ware , 205

Cement, Diamond 202Cement for Glass and Iron 198Cement for All Kinds of Articles, AGood 205

Cement for Rubber or Leather 202Cement for Wood, Ivory, Stone, Porce-

lain, Leather, Silk, Woolen or Cotton 202Cement for China and Glass .. ...,203Chromos, To Clean 204Cinch Bugs '. 212Cistern Water, To Purify 197Qoth, To Remove Acid Spots from.. 206Qoth, To Remove Alkali Spots from 207Qothes, How They are Cleaned byThose Who Make it a Business 217

Qothing, To Clean Mud From 197Clothing, To Remove Bad Smells from 204Clothing, To Rempve Paint from .... 206Coat Collars and Seams and Elbows,To Clean and Remove Gloss from.. 202

Coffee Pots, Care of 204Coffee Stains, To Remove 198, 209Colorado Beetle or Potato Bug 213Concrete 211Cooking Utensils, Treatment of New. . 203Corks 20sCom Moth 212Cranberries, To Keep 208Cucumber Beetles 217Currant Worms and Rose Slugs, ToDestroy 203

Cut Worms 217Cutlery, To Prevent Rusting of 205Dyeing and Coloring 213Cotton Goods 213Black 2J3Blue 213Brown for Cotton, Woolen or Silk 213

"WHAT TO DO" AND "HOW TODO IT "—Continued. v

Green •

^ Orange( Red

Sky Blue for Cotton or Silk

YellowSilk GoodsBJackBrown -

CriipspnGreenLight BlueOrange ,

Sky BlueYellow

Woolen Goods ^

BlueBrownChrome BlackCrimsonGreen

, Orange" Pink'

ScarletYellow

Eggs, To Preserve .

.

'.

Feathers, To CleanFeathers, To CurlFeather^, To RestoreFire Kindler 203,Flannels, To WashFlannels, To Wash and DryFleas, To Drive,Away ,../,..

Flies, To Get Rid ofFlies, To Keep Off Gilt FramesFresh Paint, To Remove Smell ofFruit Jars, To Loosen Covers ofFruit Stains, To ReipoveFurniture DressingFurniture Polish -.

Furniture Polish, An ExcellentFurs, To Qean Dark '.

Furs, To Qean LightGilt Frames, To CleanGlass, To Bore Holes in '

Glass, To CleanGlass, To Cut or Break in Any ShapeGlass Decanter, To Clean aGlass, To Remove Panes of ,. . .

.

Glass, Stoppers, To Remove Tight....Gloves, To Clean KidGloves, To -Clean LightGloves, To Clean Silk and Thread.!!Glue, Liquid . . .- 202Gnats „ . . .

.' '

Gold Chains, Etc., To Ciean' ! ! ! !

!

Grafting WaxGrain Weevil "

!

!

Grapes, To Keep .,!!!!!!!!!!!Grass Stains, To Remove !!!!!!!!!!!Grease, To Remove !!!!!!Grease, To Remove from Floor".!!!!Grease, To Remove from Wood Be-

21421421421321331.1

2152152IS215215215215215214214214214214214214214214214197209210209200

199203204200204204203198196199198217217202212

199212

199199ao6199199207211

199211

2032122og199199199

CULINARY INDEX. 237

•WHAT TO DO" AND "HOW TODO n^—CqnHnued.

fore Painting ,.,,., aosGrease, To Take Out of Woolens,

Silks, Paper, Floors. Etc 207Greasy Skillets, To Wash 803Grubs 217Handy Tables for Cooks 21IButter ,. 2iSEggs 218Flour 00 ai8Sugar 218

Hard Water, To Soften aoi, 204Hay, To Measure 3iiHerbs, To Keep All Kinds of 208Hessian Fly 212Hinges, To Keep from Creaking ..... 204Ink, To Remove from Linen ........ ig8Ink Spots 197Ink Stains, To Remove 199Insects Such as Bed Bugs, Moths, Etc,To Kill 197

Interest, A Quick and Easy Way toCompute 215

Iron Rust, To Remove from Qothing 207Iron or Steel, To Polish 206Iron Vessels, To Mend 197Ironing 199

Jewelry, To Qean soikerosene and Grease Spots, To Takefrom Carpets 204

Kerosene, To Remove 198Kitchen Floors, Tables and"Wooden

Articles, To Clean 204Knives, To Qean 206Lace Curtain's, To Wash 208Lace, To Qean Black ...............' 207Laces, Washing 208Lamp Chimneys and Other Glassware,To Temper 205

Lamp Chimneys, To Qean ..... 198, 199Lemons, To Keep 208Lightning Cream for Qothes or Paint 205Linen Collars and Cuffs, To Stiffen.. 206Linen Stains, To Remove 201

Lmoleum or Oil Qoth, To Qean 197Machine Oil, To Take Out 206Magic Annihilator 210Magic Furniture Polish 205Mice, To Keep Away 200Mildew, To Remove 201

Miscellaneous Weights 216Mosquitoes and Flies 201

Mosquitoes and Flies, To PreventBites from 200

Moths -, 200

Muslin, To Bleach 208

Muslins, To Wash Delicate Colored. , 207

Mucilage 209Neckties and Other Goods that Fade,

To Wash ii---\:,:207

Oil Goth, To Qean and Keep Nice. . . 197

Onion Maggots 2I7

Onton«; To Kee» «»

WHAT TO DO" AND "HOW TODO IT"—Continued:Pails and Tubs. To Keep from Shrink-ing 204

Paint Spots, To Remove from Win-dows 203

Paint Stains, To Remove from Cottonand Wool 197

,Paint and Varnish, To Remove Old.. 199Painted Surfaces, To Wash 20aParsley, To Keep Green and Fresh... 208Parsnips and Salsify, To Keep 208?atent Leather, To Polish 199eas. To Keep for Winter Use 209

Piano Polish 200Plant Lice 217Plates, Cleaning Before Washing .... 1^Potatoes, To Keep ••< 209Rancid Butter, To Sweeten 211Rats, To Drive Away 200Rats, To Drive Awajr Without Killing 200Red Ants, A Preventive for 200Red Ants, To Drive Away 204, 205Red Table Linen, To Wash 207Ribbons, To Wash 203Roaches, To Exterminate 198Roaches, ToJCill 204Round Tank, To Find the Number of

Gallons in 216Rust 197Rust, To Prevent , ^.. 202Rus^ To Remove from Plows andOther Steel Implements 206

. Rusty Wash Boilers, To Qean 206Scale 217Scorches, To Remove from Cloth .... 201Scorching When Ironing, To Prevent 199Screws, To Loosen 200Sealing Wax, To Remove 210Shirts, Silver Polish for 207Silver Polish 205Silver, To Clean 201Silver, To Qean Blackened 200Silverware, To Keep , 204Silverware, To Remove Egg Stainsfrom 205

Slugs 217Soap, Hard 201

Soap, Patent 210

Soap, Soft 201

Soot, To Remove 200Sponge, To Clean a 204Squash Bugs 217Stains Caused,by"Scorching, To Re-move 201

Stains, To Remove from Clothing .... 199

Steel Knives', To Keep from Rusting 198

Stove Polish, Brilliant Self-Shining.. 210

Strawberry Worms 212

Straw Hats, To Qean 217

Table, A Handy 216Table of Apothecaries Weight 216Table of Avoirdupois Weight 216

Table of Fluid Measures 216


"WHAT TO DO" AND "HOW TODO IT "—Continued.Table of Liquid Measure 216Table of Troy Weight 216Tableware, To Remove Taste of Fishfrom 205

Tan, To Remove 198Tar, To Remove 210Tar, Wagon Grease, Mixtures of Fat,

Carbon and Acetic Acid, To Remove 212Teakettle, The 204Tea Stains, To Remove 200Tight Shoe, A 197Time Table for Cooks 218Tin Teakettles, To Brighten 205Tin, To Mend 205Tinware, To Clean 201Tobacco Pipes, To Clean 212Turnips, ToKeep 208Vegetables, To Kêp 209Vegetables, The Temperature at WhichThey Should be Kept 209

Velvet, To Clean 267Velvet, To Restore 206Wall or Building, How to Find theNumber of Common Bricks in 216

Wall Paper Qeaner ig6Wall Paper, To Clean ;... 205Washing Black and White Calicoes . . . 203Washing"Blankets ig8Washing Fluid I06Washing Fluid, Gem 201Washing Pink and Green Calicoes ... 203Washing Purple or Blue '.

203' Washing Windows 203Water, To Purify 2orWater, To Soften 206Water-proof Paper Covering for Jars,Used in Preserving, Etc 206

Weights and Measures 202

"WHAT TO DO" AND "HOW TODO IT "—Continued.Welding, Blacksmith's Borax for .... 196Whitewash for Cellars 208Whitewash, Hard 204White Zypher, To Clean 206Window Frames, To Remove Dry -

Putty from 204Window Panes, To Frost 200Windows, Icy 204Wire Tableware, Care of 205Wood, to Petrify 212Woolen, and Silk Goods, To Clean 207Woolen Goods, To Remove Greasefrom 198

Woolens, To Dry Without Shrinking 200Wrinkles, To Remove 198

Whitewash for Cellars 208Whitewash, Hard 204White Zephyr, To Clean 200Window Frames, To Remove the Putty '

FROM 204Window Panes, To Frost 200Windows, Icy 204Wire Tableware, Care of 295Wood, To Petrify 212Woolen and Silk Dress Goods, ToClean 207

Woolen Goods, To Remove Grease from 198Woolens, To Dry Without Shrinking 200Wrinkles, To Remove ..., igS

YYeast 106YEAST, RECIPES FOR MAKING 10&Beer loPHop , 108Potato 108Starter , 108

.^

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